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| Just the time to be thinking about fresh figs |
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By KERRY HO* AUTUMN is a great time of the year to turn our attention to figs. There is nothing better than using figs in whatever recipe you have and a favourite of mine is Fig and Ginger jam. First, a bit of history about how figs came into Tasmania. Captain Bligh is credited with planting the first fig tree in Tasmania in 1792. The fig probably originated in Asia Minor, and has been highly regarded from the earliest times as a major contributor to the diets of many countries. The fig tree was mentioned prominently in The Bible, but it has been around much, much longer. Archaeologists report that they have found evidence that ancient people grew fig trees some 11,400 years ago, making the fruit the earliest domesticated crop. The fig tree was held sacred in all countries of South-western Asia, and in Egypt, Greece, and Italy. Figs became known in China during the T'ang dynasty. Its importance in Hellenic culture and economic life is rivalled by that of the grape and the olive. Cooked figs were used as sweeteners in lieu of sugar in historical times, and this usage still continues today in North Africa and the Middle East. High in potassium, iron, fibre and plant calcium, figs are also used for medicinal purposes as a diuretic and laxative. The fig tree can live as long as 100 years and grow to 30 metres tall, although domestic trees are kept pruned to a height of about 5 metres. Fig & Ginger Jam Ingredients 1.5kg ripe figs, washed and diced 1.5kg sugar 1½ tbsp ground ginger 1 cooking apple, peeled and diced 4 tbsp crystallised stem ginger, chopped roughly 5 tbsp white wine vinegar 3 lemons, juice only 300ml water Sterilised jam jars and jam pot covers - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C for 10-15 minutes. Method 1. Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours. 2. Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, vinegar, lemons and water. Stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached. 3. Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away. 4. Label and store in a cool dark place for two to three weeks to allow the flavours to develop. * Kerry Ho is co-director of the Lindisfarne Motor Inn and is a qualified chef.
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