At times, the thought of homemade fig jam on warm toast for breakfast is enough to get me out of bed on a chilly winter morning. Well-suited to Perth's climate, fig trees thrive in home gardens where we live. A friend of mine keeps local restaurants and friends supplied with figs from his tree when they are plentiful. I love turning them into delicious jam. It couldn't be easier to make with just 3 other ingredients - sugar, lemon juice and water. The jam is ready when it is thick and pulpy. There is no setting point to worry about. Swirl it into yoghurt for a sweet treat and smear it generously over your homemade scones.
Makes about 500g / 1lb 2oz of jam
INGREDIENTS
- 500g / 1lb 2oz ripe green or purple figs
- 250g / 9oz sugar
- juice of 1 lemon, about ¼ cup
- ¼ cup water
METHOD
- Wash 2 medium size glass jars and lids with hot soapy water. Rinse well with hot water. Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used.
- Trim figs and cut into 1cm / ½" pieces.
- In a large non-metallic bowl, place the figs and sugar. Let it rest for 30 minutes at room temperature.
- Transfer to a large saucepan. Add water and lemon juice. Bring to the boil, stirring to dissolve sugar. Reduce heat to very low and cook for 30-40 minutes, stirring regularly, until the mixture is thick and pulpy. Mash gently with a fork or masher if necessary to break up the fruit.
- Ladle the jam immediately into the warm sterilised jars, filling them but leaving 1cm / ½" of space at the top. Take care as the mixture is extremely hot. Use a jam funnel to avoid spillage.
- Seal the jars with lids while the jam is hot. Leave them to cool. When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.
- Label and date each jar.
- Store jars in a cool, dark place for up to 6 months. Once opened, store in the refrigerator for up to 4 weeks.
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