Fig Jam

What you’ll need:
A very large saucepan (if you have a preserving pan, better),
a bowl of water and a bowl/bucket for the waste.
I used 4kg of prepared figs – but please feel free to adjust the recipe accordingly.
Wash, then top and tail (chop off the hard parts at either end of the fruit) the figs. I usually do this with a sharp knife and the with the fruit held under the water to stop any juice splattering the work area.
Put the fruit in the saucepan and add the juice of two to three lemons (depending on how big your lemons are).

Start off on a low heat and, as the fruit softens and the juices are released, bring to the boil (you may need to add the odd drop of water to prevent the fruit from sticking to the bottom of the pan). Simmer for about 20 minutes, until the fruit is soft, and then remove from the heat. Add 4kg of sugar and stir well to dissolve. Return to the heat and boil rapidly at between 94° and 104°C for 20-30 minutes, or until a setting point is reached, stirring frequently to stop it sticking to the bottom of the pan. Jar and seal.
Please take care when doing this – the jam will spit as it thickens and you may (as I did) end up with a nasty blister if you get hit by the splatter – I used the (glass) saucepan lid as a guard, to protect my eyes, when I was stirring.

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