It’s October and it’s fig season! I have said this many times – ever since I have moved to London and been travelling around Europe, I really have learnt so much of new ingredients that are commonly used in cooking.
Almost the same time last year, I couldn’t help myself but bought loads of figs and used them in different recipes, such as Fig Tart and Chicken with Figs and Honey. Just recently, I saw some great deals so I bought 800g as I have been wanting to make some fig jam. Making into jam is just one way of using them. I can’t wait to try a few more recipes in using figs!
The summer just passed, I made gooseberry jam that I absolutely love. Now, my second attempt to make jam was just another joy! I have been eating my fig jam with toast every morning and I love it, not just because of the taste but I love the crunchiness of the seeds. The overall texture is just great that it’s not a surprise I am hooked!
Fig is a native to the Middle East. A lot of them that I saw at the market were imported from Turkey. I love the shape of this fruit and the purple shade on the outer skin looks just so pretty. The texture is soft and squishy. It’s best to use within a day or 2 as fresh figs can’t store for long. Best is to keep them at the room temperature.