Red fig preserves recipe + random craft doings

I’m so glad to be back with you to share a few of my late Summer/early Autumn pleasures. It’s been more than a month since my last post, and time just slipped by with my duties at work and the quotidian routine. This long weekend, South Korea is celebrating the Chuseok holiday, so I have several days off in a row, and that gives me some time to play.

Chuseok is often thought of by westerners as the Korean Thanksgiving, but that’s not the whole story; you can read my Chuseok post from 2021 that briefly describes the holiday with photos.

One of the early Autumn fruits in Korea I dream about all year is the fig – especially, red figs, which are only available for a few weeks from September to October. There are smaller, green figs in Korea, too. They are rarer, but no less delicious. When figs are in season, I eat great quantities of fresh ones, and sometimes cook them in a clafoutis or another dessert. This year, I decided to make fig preserves from the scrumptious red beauties.

I used a simple jam recipe from one of my favorite food bloggers, The Everyday French Chef. Chef Meg Bortin is the author, and I adore her blog because it is beautifully written and photographed, and best of all, the recipes are approachable, with ingredients that are mostly obtainable for me in Korea. Meg’s stories and food take me back to the France I came to know and love many moons ago, when I lived and traveled there extensively.

This fig jam recipe (Confiture de figues) couldn’t be simpler; it is just fruit, sugar, and a sprig of rosemary to complement the heady botanical fragrance of cooked fig. It only takes about 30 minutes, including sterilizing the jam jars. If you want to make this recipe, and only have one big pot to work with, no worries; you can sterilize your jars first, then use the same pot to simmer your jam. It’ll just take you a few extra minutes. The aroma of simmering figs is like no other – it’s green and distinctive, and I just know it’s full of goodness.

My jam came out delicious and chunky, and even a little sweet for my taste. If you end up trying the recipe, let me know. You may decide to cut the sugar slightly, depending on the figs you use. I think any variety of fig will do. I might make another batch before the season is out.

Meanwhile, I have been out tramping in the forest more often, now that the monsoons and galling humidity have subsided. This weekend, I am taking care of my friend’s shih tzu while she is away, and it’s wonderful to have her. This little dog is not up for forest treks, so most of the photos you see here were taken when it was just Bo and me on the trail.

I have seen so many interesting insects this season, in particular. I might have my eyes open for them these days, because I recently joined a group on Facebook that shares photos and information about Korean insects, many of which are fascinating. You must know by now that I am a real nerd, and proud of it.

Yes, I do still have time for crafting, notwithstanding my fig habit, current insect obsession, and dog tending duties this week.

I’m working on two fall sweaters; one is a deep red cardigan that I have had to unravel and re-do because of a gauge problem (all my fault). I’m back on track with that one, and enjoying it. The other one is a black and royal blue pullover that will be made of mitred squares that are sewn together, and a cowl neck will be added. I’m having fun with that garment, as well, but had to pause because I had to order more yarn. The original colorway has been discontinued (of course), so it took me some time to find a reasonable substitute. I’ll be ready to share these two again in about mid-October.

I also love a frivolous make that helps me use my scrap yarn, and show off some of the amazing buttons I have in my collection. The mug cozy is perfect for that. I’ll be headed to Seomun Market again soon to find buttons for the red sweater, as well as some crystals to repair a candle lamp I brought back from the States.

Check back soon when I share my market treasure hunt later this week. I’m sure to find some wonderful surprises, even if I don’t get everything on my list. Until then, be well!