Tuesday, February 26, 2008

Fig jam

There are some aspects of cooking that require perseverance aren’t there? For me, baking has required concerted effort, and pastry still remains a bugbear. Jam-making too, as I have explained in previous posts, also presented problems. But like a kid learning to ride a bike, sometimes you just have to get back on and give it another go.

We are in the midst of a fig glut, so there was nothing for it but to make fig jam. This time, though, I decided I had to bring the jam to the boil slowly, and once it was at a boil I had to forget my normal multitasking and hang around the bubbling pot for half an hour.

Result? Sweet success! And what’s more I repeated the success with a second batch the next day.

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