Fresh Fig Paste

Eating fresh figs takes me right back to my childhood when I would spend hours jumping on my trampoline picking figs and eating them on a warm Autumn afternoon…

Those days are long gone and so when I stumbled across a fig tree laden with ripe deliciously flavoursome figs, I was in heaven and wondered what I could make with them after devouring as many as I could on the spot!

This fig paste recipe would have to be the easiest accompaniment to cheese I have stumbled across… not to mention a lot cheaper than the pastes you buy in the shops these days!

It’s not as sweet as a lot of the usual pastes… but that’s what I love about it!
I hope you enjoy it too…

Ingredients

• 18 – 30 x ripe figs
• 1 sachet of jam setter

1. Pick as many ripe figs as possible… up to 30 with 1 sachet of jam setter (any more and you may need a second sachet)
2. Take off any stems and put them whole into a large saucepan
3. Use a handheld bamix to squash them up into a thick, smooth consistency
4. Cook them over a low – medium heat and stir constantly for 3 hours
5. At about the 2 hour mark, add the jam setter and mix in well
6. Sterilize some small containers and fill them with the paste ready for consumption with cheese!