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We were still harvesting figs a week ago and they were ripe but not sweet and juicy as they had been earlier. They did however make a reasonable fig jam . Quantities are for 2 jars of jam.

  • 450 g figs
  • 225 g  jam sugar
  1. Cut off any bruised part of the skin and then pulp the figs with a potato masher.
  2. I added the juice of 1 small clementine at this point as the figs were not that juicy before putting in the sugar.
  3. Melt sugar, bring to the boil and simmer for about 6-7 minutes. Test for setting by dropping a blob of jam on a saucer that has been chilled in the freezer. If it crinkles it’s set.
  4. Bottle up in jars that have been sterilised at a slow heat  in the oven.

Figs from the fig tree

Sliced figs

This year’s fig tree has not been producing as much ripe figs as we would have hoped. Though it’s late, the fig tree in our garden has been slowly bearing more and ripe figs. Here you can see we’ve already cut some to eat. Very delicious!

Several weeks ago we also harvested four wonderful pumpkins of different sizes. Below to the left you can see what they looked like initially while the left shows that we’ve now eaten two. As you can see, they are slowly ripening and turning colour. A lovely yam has also joined the table.

These are just a few of the natural and fresh produce we get from our gardens. The coming winter is sure to be a challenge no doubt but we have already prepared ourselves with a range of winter fruit and vegetable seeds.

PumpkinsPumpkins & Yam

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