Strawberry and Fig Leaf Jam
From Wild Figs and Fennel (2024).
A historical recipe
Wild Figs and Fennel, by Letitia Clark (2024).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Possible health benefits
General information, not medical advice.
-
Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Makes enough for about 3 jars This combination came about by happy accident, a tentative foray into food matchmaking, or playing culinary Cupid.
- In early May the fig tree began to perfume the garden with the warm scent of its leaves, which wafted over as I washed strawberries in the outdoor sink.
- I decided to try to pair the two ingredients, and this delicious jam is the result.
- This jam has now become a favourite, and is a wonderful thing to give as a gift, as it is somewhat unexpected.
- Note: I usually adjust the sugar slightly depending on how ripe the fruit is.
- 650 g (1 lb 7 oz) strawberries 1 lemon 250 g (9 oz/generous 1 cup) sugar 4 fig leaves, washed and stalks removed, plus extra to decorate The night before you want to make your jam, wash, hull and halve the strawberries.
- Cut the lemon into six or so pieces and squeeze their juice over the strawberries (remove any pips), then throw the pieces into the bowl too.
- Add the sugar and the fig leaves torn into rough pieces.
- Stir, cover with a cloth and leave to macerate overnight in a cool place.
- The next day, sterilise your jars.
- Remove the lemon pieces and fig leaves from the bowl and discard.
- Bring the strawberries and sugar to a simmer in a deep pan and cook for around 10-15 minutes, before testing to see if setting point is reached (dribble a little onto a cold saucer, wait for a few seconds, then push it with your finger;
- if wrinkles appear, your jam is ready).
- Pour into the sterilised jars, add a fig leaf to each jar, then seal and store (or use in the cake).
Plating
Cookware for this recipe
-
Saucepan
-
Mixing bowl
-
Chef's knife
-
Wooden spoon