About the bake
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
Step 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.
Step 2:
Slowly bring to the boil and simmer for about 30 minutes.
Step 3:
As it starts to thicken, stir more frequently to prevent the jam from sticking to the pan.
Step 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.
Step 5:
Jar the jam into sterilised jars. Seal and lid the jars.
Ingredients
For The Jam
- 1kg Figs (washed, stems removed)
- 700g Billington's unrefined golden granulated sugar
- 1 Lemon(s) (juice and grated zest)
Utensils
- Large heavy based saucepan or preserving pan
- Sterilised jars and lids
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For The Jam
- 1kg Figs (washed, stems removed)
- 700g Billington's unrefined golden granulated sugar
- 1 Lemon(s) (juice and grated zest)
Utensils
- Large heavy based saucepan or preserving pan
- Sterilised jars and lids