I have the Fig Jam from Christine, and Raisin Jam from her mother Josette. Both are just super. And as the time is just right for both fruits, I think that I should not delay the writing of those recipes. I don't know about the raisin recipe, as Christine told me that you have to be very carful with the preparation and cooking otherwise the whole thing will not hold. But, the fig recipe I will try on Saturday or Sunday at the latest. White figs are in abundance all around Nizas, you just have to pick the fruit and apply yourself to the cooking of it.

Just a short back ground on Christine, born in Nizas to parents that are born in Nizas as well. Christine has 1 daughter Aurelie. Aurelie has no intentions of leaving Nizas for the big city, not for the moment anyhow. the whole family lives in Nizas apart from a sister that lives in the city but is very often in the village for a stay. Cooking is a passion with Christin and she just shudders when I mention my cooking. You know, the kind where you open a can or a frozen this and that to make a meal.

Confiture de Figues

• 1.5 Kgs white figs
• 1 Kg white sugar, preferably cubed sugar
• 1/4 lit. water
• 1/2 vanilla stick
• 3 Tbls lemon juice

Choose white figs that almost ripe, delicately wipe the skin with soft cloth and remove 2 or 3 bands of skin from the figs being carful to leave the white membrane intact. The figs should in effect remain whole.

Prepare the sugar syrup in the cooking basin add water, lemon juice and vanilla pod. On a medium heat and constantly shaking the basin from side to side as to mix all the ingredients together, but never mix with a metal or wooden spoon and it will break the syrup. As soon as the syrup come the a boil and bubbles, add carefully 4 or 5 figs at the bottom of basin. wait for the syrup to come to boil again and add some more fruit all the while being carful that the fruit stays whole. Once all the fruit is in the basin, reduce the cooking temperature and let stew for 1.30 hr. or 2 hours.

Remove the scum from top of syrup to get clear essence. Once the fruit is cooked remove the vanilla and fill jam jars which have been previously sterilized.

Bon Appetit!