People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
09/14/2004 Fresh fig preserves (Conserve de figues aux citron et au thym)
2 lbs. fresh black figs, very ripe 1 3/4 lb. sugar Rind of one large organic lemon, cut off in thin strips and then cut into julienne Juice of one large lemon 1 T. fresh thyme leaves (optional)
Wash the figs and quarter them. Combine them with the sugar in a wide, heavy saucepan or jam basin. Bring slowly to a boil, stirring often. Add the lemon rind and the thyme, if using. Cook until slightly thickened and add the lemon juice. Continue cooking until a drop placed on a cold saucer and returned to the freezer for 30 seconds or so wrinkles lightly when touched with your finger. Ladle into hot sterilized jars, cap, and cool.
Note: This wonderful jam is particularly delicious eaten with a dry goat cheese.