Fig and Ginger Citrus Jam Recipe

I made jam this week and the aroma that filled our house as it was cooking was amazing.

I visited my Aunty over Easter and she had the most enormous fig tree in her back garden, there were ripe and juicy figs dropping to the ground.

They were too ripe to just eat but perfect for jam.

I've been enjoying it on toast with ricotta cheese. It is beautiful, it looks like liquid amber and tastes divine.

Fig and Ginger Citrus Jam Recipe

Makes approx 4 cups of jam


3 cups of quartered and skinned fresh figs (about 12 large figs)

1 cup of sugar

1/2 cup of water

1 orange, quartered, peeled and cut into thin pieces.

lemon zest from one lemon

1 lemon, quartered, peeled and cut into thin pieces

1 cinnamon stick

3 tablespoons of chopped crystallised ginger

Directions:* Grate the lemon for it's zest before you chop it up.

* Combine all the ingredients together in a slow cooker and stir.

* Cover and cook on LOW for 2 1/2 hours, stirring occasionally.

* Remove the lid, remove the cinnamon stick, and change the cooking temperature to HIGH. Continue cooking on HIGH with the lid off for 2 - 3 hours until the jam reaches a desired consistency.

* Ladle the jam into clean jam jars. Let stand until cool.

* Store in the refrigerator for up to 2 months.

Happy Melbourne Cup Day !

I love Melbourne Cup Day.
Are we the only country who has turned a horse race into a Public Holiday ?
As much as I would love to be all frocked up to the finest and sipping champagne at the races, we are enjoying a family home day. A bit of gardening, cooking and general domestic bliss.

I love cooking and I love inventing my own recipes. I have dreams of illustrating my own cook book one day. In the mean time, now that I have a blog I might start sharing some of my favourite tried and tested recipe here.
These are what I cooked today and they are good ! The kids loved them.
Happy horsing around !

Chocolate Banana Muffins at Birdrock

40 gms butter
1/2 cup caster sugar
2 ripe bananas
2 eggs
1 cup Buttermilk
approx 1 cup of chocolate melts
1tsp cinnamon
1 tsp baking powder
2 cups Self Raising Flour sifted

Using an electric mixer, mix the butter and sugar together until creamy
Mix in the eggs
Mix in the bananas
Mix in the buttermilk
Combine the SR Flour, Baking powder and cinnamon
Mix it all together

Add 18 paper patty pans to a muffin tray (trays)
Fill each one 3/4 full with the mixture
Stand 3 chocolate melts in each muffin mix

Bake at 180 degrees for approx 20 mins or until golden on top.

Enjoy !, I bet you can't eat just one.