1 kg ripe figs (don't use any that are spoiled)
1 cup cold water
1 Bramley apple peeled and cored
1 small piece of fresh root ginger
1 kg jam or preserving sugar
Juice of 1 lemon
Generous splash of Cointreau or Port (decadent but really makes it!)
1 large jam pan or your biggest heaviest bottomed pan
6 clean jam jars with lids
Waxed paper jam discs
- Wash figs, remove base and stalk, cut into quarters and place into pan with one cup of cold water
- Add juice of lemon and Cointreau or Port (if using..)
- Cook gently on a low heat for 45minutes - 1 hour, until figs are soft and breaking down
- Meanwhile... place jam jars on an ovenproof tray in a warm oven and heat for 15 minutes to sterilise
- Add sugar to fruit mixture and stir in, return to heat and bring to rapid boil for 10-15 minutes
- To test for setting, place a spoonful of mixture on back of cold plate, if a skin forms it is at setting point, if not then continue to boil and test again in a few minutes. Take care at this stage that the sugar doesn't overheat and caramelise!
- Once setting point is reached, turn off heat and leave to stand for 15 minutes, remove any scum that floats to the top with a ladle and discard
- Carefully ladle the jam into the warm jam jars filling to the neck, cover with a waxed disc and the lid of jam jar
- As the jam cools the lid should form an airtight seal
- Wipe jars and label, store in a cool dark place or fridge for up to 3 months
Tricks of the trade...
A cup of water gives a nice consistency to this jam
Adding apple gives pectin for the set as figs are low in pectin
If you make this recipe and enjoy please let me know and tell your friends!