Nothing has reminded me of breakfasts at la Ferme De la Huppe in Provence years ago like this jam I just made.
La Ferme was owned by someone else back then.. it was perfection.
Our morning breakfasts were straight out of a French movie scene ..GORGEOUS..and home made jams on the outdoor tables with individual Bodums and paniers of croissants etc..
One of the jams was fig jam..
And while there we could pick huge figs off one of their trees~swoon.
Anyways getting back to figs..we have been so happy to have had a continuous stock of beautiful figs here..not in our garden..but imported and very tasty.
I think 3 out of 5 lunches have had figs in them these past weeks.
I had mentioned a fig jam to Jacques..if he would like me to make him one..and he said..yes:)
So I did make it ..it's figg..y ..vanilla...ee easy peasy..and pretty:)
I found the recipe here..but did find it on many sites..it seems to be a gold standard.
Confitures aux Figues
for two jars the size I made
500 grams of ripe dark figs..intact..(bruise free)
260 grams of sugar
the juice of one small lemon
1 quality fleshy vanilla bean
Wash and cut up the figs.put them in a pot and pour sugar over( I used the pot I would cook the jam in..)..add the lemon juice and vanilla bean.
Mix..and let rest one hr (more is good too)
Bring to a boil and boil ap 8 minutes..stirring occasionally and skim if necessary.
Turn off heat and let rest overnight ,(that is what I did)..or at least 4 hours.
Bring again to a boil and boil till 103-105 C..
It will take a few minutes..
If you don't have a thermometer..just take a chilled plate and put the jam on it..it must gel..not run..
Pour the jam in pre sterilized jars that have been boiled or placed in a 130C oven for 10 minutes.
Cover with the sterilized lids..And turn upside down..
This is a very traditional way of making jams in France..
My friend Linda had told me and we watched a show about France and fig jam the very next day!
Let cool and then store in a cool dry place.
Once opened eat the jam within one week..
(I am sure ours can keep more than one week,,if it gets that far..)
You see we tested it..w/ the leftover that did not fit in the pot:)
It's lovely on baguette and cheese too..
But with croissants.
Back in Provence.
It is a staple in Provence.. good..home made jam.
It feels like a treat..like pampering....like a little bit of heaven.
One day ..maybe again we will sample more jams there...who knows.
A trip down memory lane this jam session was♥
The little bird painting was done at Le Mas Des Cigales..where we stayed for 2 nights in Tourettes-Sur-Loup..I don't remember a hot tub at all..I think they have changed owners since our visit~
It was cozy and remote..
I just kept writing during that trip..still have the journal ..and it is nice to read once a year:)Every thought was recorded at the end of each day~
Looking at our set up under the pergolas..
I hope I was not dipping my paintbrush in wine:)
I love the jars Marie sent me...lined up on the windowsill they are as sweet as sweet can possibly be.
It's a long one here w/ the schools out tomorrow and Monday..as this is our Thanksgiving weekend..
Our daughter is hosting~Will be lovely:)
As I enter Publish..It's Thursday dinnertime..in the 40's and we have a fire going!
In the 40's when we got up also w/ the furnace going..c'mon..