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Sour Fig Jam
A simple jam of the fruit from this invasive non-native plant yields an excellent and unusual flavour.
600g of the fruit of the sour fig or any of the Carpobrutus species in the UK
500g sugar
125ml roibus (red bush tea)
1 tsp of cinnamon
Pectin sufficient for your sugar
Method
Top and tail the fruit so that just the seed capsule remains with the juices and seeds and cut it into approx 1cm pieces. – 600g of whole fruit will yield about 500g of flesh ready for the jam.
The jam will require pectin to make it set so either use jam sugar with pectin, sachets of pectin, apples, citrus zest or go forage some hawthorn berries and use their pectin
Mix the sugar, fruit, roibus tea and cinnamon in a pan over a low heat so the sugar dissolves rather than burning. Once the mixture is all liquid add the pectin and simmer for about 30 minutes (very variable) until it thickens on a plate chilled in the freezer.
Put into sterilised jars, seal them, and leave to cool. Relax to the evocative sounds of your jars ‘popping’ as they seal. Enjoy!
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