This beautiful fig jam not only looks great, but tastes amazing too! If you fancy trying something different, you can add a teaspoon of cinnamon to this recipe for a little twist.
Method
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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.
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1kg Figs (washed, Stems removed)
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700g Billingtons Unrefined Golden Granulated Sugar
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1
Lemon(s) (juice and grated zest)
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Slowly bring to the boil and simmer for about 30 minutes.
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As it starts to thicken, stir more frequently to prevent the jam from sticking to the pan.
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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.
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Jar the jam into sterilised jars. Seal and lid the jars.
Let's Bake
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