As it’s figs season, I’ve been going crazy for these babies! Firstly, they taste awesome. Secondly, they look awesome (in and out) and last but not least, they photograph sooo well! So… full package, if you ask me 🙂
You see, some people like to eat their sandwich during lunch time, others like to go to the farm shop nearby, to buy ALL the figs they’ve got in there. That’s how I’ve got this never never ending supply of them in my kitchen recently…And boy, have I been putting them into some good use too!
Also, I’ve got myself couple of new backgrounds, and I couldn’t wait to put them in action 😉 Would you believe that one of them is an upside down old french bucket, bought at my local antique shop? How awesome is that?!? If you are looking for some inspiration on backgrounds for your food photos, you MUST visit The Little Plantation blog run by super talented Kimberly and read this post + this post and rest assured, you will no longer suffer for shortage of ideas!
As you may know by now, I’m a bit of a jam fan ( and in case if you have missed it, here are the recipes for Cherry and Cinnamon Jam and Rhubarb and Cardamom Jam ). Because I’m a self- confessed jam addict, I always have a jar (or jars) of some kind of a jam in my fridge… And this time, due to an excessive amount of purchased figs, I would like to introduce you to this fig jam with lovely vanilla flavor. Prepare yourselves for some seriously happy taste buds!
Fig and Vanilla Jam
- 15 fresh figs
- 1/2 cup coconut sugar
- 1 1/2 tbs lemon juice
- 1 vanilla pod
- 1 cup water
- Chop the figs and place in a medium, thick bottomed saucepan.
- Add coconut sugar and lemon juice and toss the figs in the pan to ensure they are coated in sugar evenly. Set aside for ten minutes.
- Half vanilla pod lengthwise and scrape out the seeds.
- Add seeds to a saucepan with figs, add water.
- Cook on a medium heat for about 45- 50 minutes, until figs are super soft and fallen apart.
- Set aside for about 15 minutes.
- Transfer the jam mixture into sterilized jars and allow to cool completely.
- Put the lids on jars, and store in the fridge, once sealed it will keep in the fridge for about a week.