Thursday, 5 September 2013

Fig tomato and caramelised onion jam


When your garden produces a bumper crop,don´t let it go to waste. I could barely allow my addiction to figs to interfere with the preservation order that was buzzing in my ear.My task  was made even harder by the clients of one of our more recent villa catering jobs who commented on the quality of the figs."freshly picked this morning from the Casa Rosada garden" was my answer.So with an abundance of home grown succulent figs  and home grown juicy tomatoes what could a man possibly do  when there´s not much time for pittlin but turn to  Australian Womans Weekly for a recipe.Few savoury dishes won´t be improved by the addition of a spicy relish or a chutney but AWW recipes to my mind always make my meals exceptional.

Fig tomato and caramelised onion jam
 makes about 1.5 litres (6 cups)
1 tablespoon olive oil 
4 medium onions (600g)  
2 tablespoons white wine vinegar 
1/4 cup (55g) sugar 
6 large tomatoes (1.5kg),peeled and chopped 
31/2 cups (700g) dried figs,sliced
1/2 cup (125ml) lemon juice
4 cups(88og) sugar,extra

Heat oil in a large frying pan,add onion; cook,stirring for about 15 minutes or until the onion is very soft.Add vinegar and sugar.Cook,stirring  often for about 20 minutes or until the mixture is lightly browned.
meanwhile combine the tomato with the figs in a large heavy-based saucepan. Simmer uncovered for about 20 minutes or until the fruit is pulpy.
Add the onion mixture and remaining ingredients,stirring over a medium heat without bringing to the boil until the extra sugar is dissoçved.Now boil,uncovered,stirring occasionally for about 20 minutes or until the jam sets when tested on a cold saucer.Pour the hot jam intohot sterilised jars and seal immediately. 
Store in acool dark place for about 6 months.Refrigerate after opening. 

2 comments:

  1. Can you do this with fresh figs? If so, how many?

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    1. I would think so.I have made a fig and apple chutney and it worked but obviously fresh figs break down much quicker than dried when cooked so I would add them in at a much later stage than in this particular recipe

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