This jam really could not be any easier. I only made 2 small jars, just because I wanted to be greedy and still have some of my voluptuous purple figs left to eat fresh.
The look of this jam has a reddish colour and is full of the most dainty tiny yellow seeds. You can sieve the seeds out but figs are known for their tiny seeds. So the jam is perfect seeds and all. Spread generously on hot toast, a toasted tea cake or scone.
300g fresh figs, peeled
250g jam sugar
half a lemon, juiced
1. Sterilise your jars in a low oven or dishwasher cycle.
2. Peel the skins off the figs, try and remove most of the white pithy skin too. Blend the pulp and place into a small sauce pan.
3. Cook for 5 minutes.
4. Add in the sugar and lemon juice. Stir and rapidly boil for 10 minutes, until setting point is reached. Be careful to not burn the jam.
I check the setting point by placing a saucer in the freezer and then when the jam is ready, spoon in a teaspoon on the jam onto the saucer. Push the jam with my finger. If it wrinkles then we are good to go!!
Pour into jars and seal. Label and store.
Enjoy.
Carmela x
