Fig Jam

Photo: flickr user shivery

Ingredients

1 kg figs

1 cup water

2 cups sugar (caster)

Quarter figs.

Place figs, lemon juice and 1/2 the sugar in a bowl, mix well and leave to sit for 3 hours.

Put water and remaining sugar in a pan, bring to the boil, stiring, until sugar dissolves, then stop stiring and simmer 5 minutes.

Add fruit, bring back to the boil, simmer 40 minutes or until sufficently set, stirring regularly.

To test:Remove a tsp of liquid from the jam and place on a plate, allow to cool. If a skin forms and jam holds its shape it is ready.

Pour into sterilised jars and seal.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

4.0 servings

Friday, December 10, 2010 - 1:02am