Wednesday, October 6, 2010
This recipe caught my eye mostly because it mentions lavender and since I bought a 1 lb bag of dried lavender flowers, I would like to find a way to use them in the culinary world. Being that figs are just now in season and also that the author of this recipe recommends accompanying this jam with goat cheese, I was happy to give it a shot... Not to mention, all the ingredients called for sound like they were hand-picked by Jane Austin...
It's a simple enough recipe - I cut it way down, by about 3/4, making only enough to fill one jar, (As it's written, it's enough to fill about 7 jars), my measurements were very rough, guesstimating, really. There was a slight oversight with the recipe I was borrowing from, they left out the exact measurement for lemon juice, it just says "1 1/2 lemon juice"... Not sure what's missing, my guess is TBLS? Anyway, I just squeezed a whole lemon in the pot, seemed to work out fine... Another improv on my part was making lavender salt as the recipe calls for some from Eatwell Farms, of which I am not familiar with. So, I took a few TBLS of Maldon flaky sea salt and added about one tsp of dried lavender flowers and stored it over night. The oils from the flower definitely seep into the salt gently flavoring it. It's a nice condiment to have on hand, so, keep what you don't use. It's so pretty!
FIG JAM WITH LAVENDER AND VANILLA
Adapted from www.foodrendezvous.com
2 1/2 lbs fresh figs, washed, dried and quartered
2 lbs evaporated cane sugar
2 tsp vanilla extract
1 tsp lavender salt
1 1/2 TBLS lemon juice
Place figs, sugar, vanilla and lavender salt and lemon juice in a bowl or pot and marinate for about one hour.
Bring to a boil for about 10 minutes. then remove from heat, allow to cool, then cover and refrigerate overnight.
The next day, place back on pot and bring to a boil for about 10 minutes, the temperature needs to reach 221 degrees.
Pour in sterilized jars, allow to cool, then store in a cool, dry place.
Serve along side crusty bread and goat cheese.