Fig and Bay Leaf Jam

The heatwave in England has meant a bumper crop of figs this season. We have one huge fig tree in the garden that never seemed to produce fruit. (I now have learned that they fruit off of new growth. Since we never prune it and it’s a full size, mystery solved!)

While scratching my head, I decided to plant another one which is bearing loads of fruit. I deliberately planted it against a wall in an area of poor soil. Figs thrive in these conditions, and also like their roots restricted, so are perfect for pots too.  We have so much fruit that I can’t keep up with picking them! I love eating them fresh, but they have such a short shelf life once they’re ripe, I thought I’d use them in a preserve. What a gorgeous way to remember the summer during the darkest days of winter. Bay leaves really work well with fruit, try roasting plums with honey and bay leaves and thank me later.

I added 6 leaves to the recipe and it really transforms it into something special. The aromatics it adds make it a perfect accompaniment to savory things like cured meats and cheeses. Whip up some jars and you’ve got lovely hosting gifts for Christmas sorted!