Fig jam
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 2 x 500ml jars
Ingredients
- 1kg ripe figs, quartered
- 1 large orange, zested
- 400g granulated sugar
- 1 lemon, juiced, plus strips of zest, to serve (optional)
Method
- STEP 1
Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
- STEP 2
Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.
