Fig Jam

Method

1. Roughly chop the figs and add to a heavy based saucepan with the sugar, lemon juice and zest. Cover with a tea towel and leave for up to 2 hours, stirring occasionally.

   • 1kg Figs (washed, Stems removed)
   • 700g Unrefined Golden Granulated Sugar (we like Billingtons)
   • 1 Lemon(s) (juice and grated zest)

2. Slowly bring to the boil and simmer for about 30 minutes.

3. As it starts to thicken, stir more frequently to prevent the jam from sticking to the pan.

4. Test for setting. You can do this by testing a small amount of jam on a cold saucer and if the jam wrinkles when pushed the jam has reached setting point. If not continue to heat until a set is achieved.

5. Jar the jam into sterilised jars. Seal and lid the jars.