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Choosing right fig tree to make jam in Canberra

Owen Pidgeon

Slice of heaven: Picking ripe figs from your very own tree is a delight.
Slice of heaven: Picking ripe figs from your very own tree is a delight.Supplied

The fig is a noble fruit with a very long history, coming originally from Asia Minor with records of their growing in Arabia in 2900BC. It is tasty when picked ripe off the tree and nutritious. Early settlers brought this fruit to Australia, but those who have come from Mediterranean countries have memories of them growing on the hillsides and being part of their regular diets. By the time of Pliny there are accounts of close to 30 varieties being grown in the Roman empire.

Their names give away their origins, such as black Genoa and black Ischia being quite dark purple to black. The white Adriatic and brown Turkey have light green skin and light coloured flesh. Every friend of mine with Greek, Turkish or Lebanese heritage have their favourite varieties. I have recently been gifted a special Persian fig with small but delicious-tasting fruit to add to my collection.

It is significant that the Greek language provides the titles for the two harvests. The late November to December crop is still called the Breda crop, producing ripe fruit that has been emerging over the winter months. The main, mid-autumn crop is called the Higos' crop which is produced at the base of the current season's new wood. Black Genoa is one of the varieties that will produce two good crops each year.

Fig jam: delicious.
Fig jam: delicious.Supplied
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These Mediterranean countries also have similar hot, dry summers. To establish little fig trees they need to be kept well watered. I can just imagine in times past the sharing of precious, limited water supplies in the island villages to get their trees established. Figs have shallow root systems so do need to be kept moist and do benefit from a generous mulching.

Once established, the fig can survive in quite rugged conditions but to get a good crop you would do well to plant in reasonably fertile soil and provide good drainage. They grow better in clay-based rather than sand-based soils. Fig trees will begin to produce crops for harvest after three to four years.

The fig is also unusual in that its flowers are hidden on the inside of the fleshy, pear-shaped receptacle which then grows into the fruit. So, with this self-pollinating plant, you have both the male and female flower elements enclosed in this stem tissue, called the syconium. A single fig tree can, therefore, produce its own crop.

If you have a friend with a well-established fig tree, then ask for a sucker which has begun to put out roots of its own. It is best to keep these new little plants growing in a nursery situation for the remainder of the year, to ensure that it will be watered regularly and be shaded from the hot afternoon sun.

Cleaning up around the base of fig trees is highly recommended maintenance for winter. Also trim back very long branches during the dormant winter.

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Our oldest fig tree came as a cutting from the garden of an Italian family more than 25 years ago. It is now one of the most productive fruit trees in our orchard. However, we do need to net it each summer to protect it from birds. It is a good fruit to grow in the backyard as it has few pests or diseases and you can have a harvest over several weeks. Keep the ground well weeded around the base of fig trees and keep well mulched to provide coolness and moisture retention.

Picking ripe figs from your very own tree is a delight. Wait until the fruit is fully ripe and a little soft. Use a pair of secateurs to cut across the stem. If you wish to dry figs, allow them to become very ripe. If the stem produces some white, milky sap, take care to avoid getting it on your skin as it can cause irritation.

Fig jam

3kg ripe figs
2½ kg raw sugar
2 tsp lemon juice
½ cup water

Select firm, but ripe figs. Remove the stem and the tail of each fig and cut into medium sized chunks. Place into a large stainless steel cooking pot and add the water. Bring to the boil then simmer gently for 15 minutes until the fruit becomes soft.

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Warm the sugar on a tray in the oven. Add the sugar and lemon juice to the mixture, stirring vigorously to prevent sticking to the bottom of the pot. Boil the jam slowly and stir regularly until it thickens. To check on consistency, place a small spoonful on a saucer and place in your freezer for two minutes. Test for jelling by dabbing your little finger into the sample.

Sterilise jars and metal lids with boiling water and dry in a low temperature oven. Turn down the heat under the jam to just keep everything bubbling slowly and bottle. Screw the lids on strongly to ensure they seal well.

This week in the garden

  • Plant open leaf lettuces such as 'Royal Oakleaf', 'Green Coral', 'Mignonette', 'Frilly' and 'Goldrush'.
  • Finish planting out your potted tomatoes. Choose tall wooden stakes and set them in at time of planting. Remove any laterals that have begun to appear near the branches.
  • Plant our leeks and celery for autumn harvests. Plant zucchinis, beans and cucumbers for a January harvest.
  • If you find the black pear and cherry slug appearing on the leaves of these fruit trees, apply a pyrethrum spray or sprinkle with talcum powder or woodash.
  • Hill up around potato plants that have begun to grow vigorously. Keep them well watered and mulched. You could interplant rows of snow peas or beans between the rows of potatoes, if you have limited space.

Owen Pidgeon runs the Loriendale Organic Orchard near Hall.

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