An Experiment in Conserves

When I first moved to Provence, a Google search for the small town where I would be teaching revealed only one English-language result: a page entitled "The fig capital of France."  As it turns out, the site wasn't lying - this area is known for its violet figs, darker and sweeter than the white figs that come from Marseille and elsewhere in the country.  We're lucky enough to have a fig tree in our yard that literally overflows with fruit in August, a culinary opportunity I couldn't pass up.  The sheer quantity of figs led me to my first experiment in conservation: fig jam.  I used special jam-making sugar, but I've been told that this recipe will work just as well with normal sugar.

Fig Jam

makes approximately 1 liter of jam

2 pounds figs

2 cups sugar

1/4 cup water

1 vanilla bean

Thoroughly wash the figs and cut them into quarters.  In a large, heavy-bottomed pot, combine the water and the sugar over medium heat.  Let the syrup come to a boil, then add the figs and the vanilla bean, split in half.  Lower the heat to medium low and let the jam simmer for at least one hour, stirring frequently with a wooden spoon.  At the end of the hour, place the hot jam into sterilized glass pots.

For your morning toast, this jam is delicious, and has a surprisingly strong vanilla flavor.  If you're not a fan of vanilla, you could substitute cinnamon or star anise.  If you prefer enjoying your fig jam with cheese, I suggest you leave out the spices altogether.  Bon appetit!