Whatever You Do – Be Passionate About It!

Barbara Klein food 2 Comments

This post is about food, cooking and a recipe, what did you think?

There is a fig tree in our garden, I planted it some 15 years ago, it was a tiny weeny thing, proudly demonstrating ist first leaves.

It has become a gorgeous tree tending to ignore neighbour boundaries. Each year it carries sweet yellor fruit.

Each year? Not really, that is what it looked like last year:

Late Bloomers figs in summer

In early summer it showed promise of a rich harvest but the fruit did not mature.

Late Bloomers fig tree in November

And that is how it looked in November – so sad!

Interesting to hear the comments of people passing by: my fig tree is much bigger, this year it yielded 3 (three!) harvests! It reminds me of Mark Twain (a stone age ago I wrote a paper on Tall Stories but this is another story all together!).

I have always wondered what to do with all the figs (make a dessert of figs, double cream, cane sugar and brown rum?, jam?, give them away?).

And then I was invited to a friend’s place for an outdoor lunch in the countryside one early autumn day and she served cheese with fig mustard bought at the local butcher’s. Delicious, it goes well with pot-au-feu (poached beef) too, or use it as a bread spread, or eat it by the spoonful.

Splendid idea, I started to google, read tons of recipe and started to cook experiment.

Enjoy the result, I am fairly pleased with it:


1 kg figs (ca. 20 % waste = > 800 g)
2 chili
ca. 5 cm ginger
4 TS Coleman mustard powder
1 lemon (juice and grated peel)
1 TS corn starch
3 TS sugar
1 TS mustard seeds (toasted)
1 TS white balsamico
1 pinch sea salt

Late Bloomers Basilicata figs

Basilicata Figs


Peel figs, puree in food processor

Add grated ginger, mustard powder, sugar, juice and grated peel of lemon and mix well

Bring to a gentle boil and add the other ingredients

Cook to desired consistency

Fill in sterilised jars and sterilise in steamer (12 minutes at 100°C). Cool the jars upside down. *

Late Bloomers upside down

Jars on their heads

* Does anybody of you now what good it does to the jars or its contents cooling upside down (except making them dizzy)? I appreciate your suggestions, comments and stories!

I stopped doing it , also for the reason that sometimes due to the consistency the sterilised goods maintain their cooling position!

Comments 2

  1. I love the photo with upside down jars, it looks like a honeycomb 🙂

    After sterilizing I let them 10 minutes upside down because from what I know it helps to seal better ..

    1. Post

      @Ari: thanks for your suggestion for the better sealing, however as I use twist lids, I think this is not necessary but who knows, I am a mixture of old and new (methods)!

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