A wonderful jam using the last of the summer fruits. This jam is sweet, fruity and has an amazing zing to it. The sweet vanilla adds the most delicate punch and works so well with the plump voluptuous figs and bright pink raspberries. This jam has now become my most favourite scrumptious jammy recipe yet. I don’t think there is anything more comforting than pinging open a jar of homemade jam and spreading it generously over a scone or chunk of bread. I love the idea of having a cupboard filled with jams, jellies and chutneys as we head towards the depths of winter. Swapping too is a joy and such fun. I give a jar of jam in return for a jar of tomato and chili chutney. Win, win situation.

200g fresh figs, peeled
180g raspberries
250g granulated sugar
one whole vanilla pod
zest of a whole lemon
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. Place the figs slightly chopped into a jam pan add with the raspberries, zest and lemon juice.
3. Cook for 5 minutes until softened.
4. Add in the sugar .Stir and rapidly boil for 8 minutes, until setting point is almost reached. Be careful to not burn the jam. Add in the seeds from the vanilla pod and add the pod in to for 2 minutes, stir!! Remove the sweetened pod and discard.

I check the setting point by placing a saucer in the freezer and then when the jam is ready, spoon a teaspoon of 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. Delicious layer between a Victoria sandwich, spread thickly over toast or just good to finger dip!!

Enjoy.

Carmela x