Ingredients

The following ingredients have 1 Servings
  • 1.2 Kg Figs (washed)
  • 600 g Granulated sugar
  • Juice and skin of 2 small unwaxed lemons (equating to 5 tbsp juice)

Instruction

  • The night before prepare the figs by trimming the stems, chopping in half and then chop each half into nine pieces, cutting in 3 both ways. (If you like a finer textured jam then chop into smaller pieces.)
  • Place the halved lemon skins into a glass bowl along with the chopped figs and pour over the sugar followed by the lemon juice, cover and leave at room temperature overnight.
  • Place all the fruit mixture into a preserving pan (or one of similar size) and gently heat until all the sugar has dissolved.
  • Increase the heat and bring the mixture up to a rolling boil.
  • Reduce the heat and simmer for 38 - 40 minutes, stirring regularly until the mixture is looking thick and syrupy. You can use a potato masher to break up the figs if you wish.
  • Discard the lemon skins and pot up in hot sterilised jars and seal with lids immediately.
  • Store in a cool dry place and once opened store in fridge where it will last months. Jam is best eaten in 1st year but will last years if stored properly.
  • Makes 1 ltr of jam (which for me filled just over 1 large and 2 small jars).