The weekend before last at the end of the day on Sunday Terry Lister gave us a tray of ripe figs knowing how much Mike and I love figs. We couldn’t possibly eat them at once and, rather than waste them, I decided to make some jam. Because the figs were quite sweet already and because I’m not keen on very sweet jams I used much less sugar than is usual in jam-making and added extra lemon juice and some lime juice. The result was great although a little nerve wracking wondering if it would set. It did, perfectly. Delicious on one of our freshly baked croissants!
- 1 kg fresh figs, roughly chopped
- 400g jam sugar (it includes pectin)
- ½ cup water
- Juice of 2-3 lemons (more if they’re not very juicy)
- Juice of 2 limes
- 1 apple, peeled, cored and cut into small cubes
- 3-4 tbsps crystallised ginger, cut into small cubes
Put the figs and sugar in a non-metallic bowl for 6-8 hours.
After that time put the figs and sugar and all the other ingredients in a pot. Dissolve the sugar on a low heat and then bring the mix to the boil.
After 30 minutes start to test if it’s setting. Mine took 40 minutes. In the last stages you’ll need to watch that the jam doesn’t stick on the bottom of the pot. Most of the liquid will have evaporated.
Once done leave it to cool for about 15-20 minutes and then put into sterilised jars and seal.