During late summer/early autumn, figs are in abundance in the Adelaide Hills. If you’re fortunate to have a fig tree, this charred fig jam recipe is a great way to enjoy your home-grown produce. Impress your friends with a recipe that’s easy to make and tastes delicious.
- 500g fresh Adelaide Hills blushing figs (washed and halved).
- 1 x Tbs dark brown sugar.
- 2 x cinnamon sticks.
- 4 x cardamom pods.
- 1 x star anise.
- 1 x cup South Australian shiraz wine.
- 1 x Tbs raspberry vinegar.
- 1 x Tbs South Australian extra virgin olive oil.
- Toast the spices in a hot dry pan for 1 – 2 minutes to release oils and aromas.
- Brush the flesh side of the figs with olive oil.
- Place the flesh side of the figs down on to the hot char grill (or skillet) for 1 – 2 minutes until slightly blackened.
- Add wine, vinegar, sugar and spices to a 4 litre pot, place on medium heat and bring to a gentle simmer.
- Add charred figs and reduce to a thick consistency.
- Allow jam to cool.
- Smear this delicious charred fig jam lavishly across thick toast and eat it for breakfast.
- Serve fig jam as a dessert with your favourite cheese, crackers and sticky South Australian wine.