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This year is truly the year of the fig. They are everywhere to be found and even wild ones in our own garden. What to do with all the figs that you can’t manage to feed your stomach with? Fig jam of course…Yum!



1 kg of figs
1/2 kg of sugar
3 tbsp of Cognac

Our wild figs were really sweet and we did not need to use that much sugar.


1. Wash the figs, break them open and combine them with the sugar in a bowl. Cover them and let them rest over night
2. Cook them in batches until a drop on an inclined plate doesn’t run. When almost cooked add the cognac to the mixture.
3. Put the mixture in sterile jars and seal them, sterilise them and when they have cooled put them in your pantry.

This is how we choose to preserve our Provencal Summer…in a jar full of deliciousness…which we open when we feel the need to taste a few drops of that season…either on a piece of home made sour dough bread with some local goat cheese or fois gras.