Ingredients
- 2 lb 4 oz fresh figs, stalks removed
- 4 fl oz lemon juice
- 2 lb 4 oz sugar, warmed
Preparation
Step 1
Put two small plates in the freezer (you may or may not need the second plate) for testing purposes. Put the figs in a large heatproof bowl. Cover with boiling water for 3 minutes. Drain, cool and cut into pieces.
Place figs, lemon juice and 4 fl oz water in a large pan. Bring to the boil, then reduce heat and simmer, covered, for 20 minutes, or until figs are soft.
Add the sugar and stir over medium heat, without boiling, for 5 minutes, or until all the sugar has dissolved.
Bring to the boil and boil for 20 minutes, stirring often. Remove any scum from the surface during cooking with a skimmer or slotted spoon. Add a little water if mixture thickens too much. When thick and pulpy, start testing for setting point.
Remove from the heat, place a little preserve onto one of the cold plates and place in the freezer for 30 seconds. When setting point is reached, a skin will form on the surface and the preserve will wrinkle when pushed with your finger.
If ready, remove any scum from the surface. Pour immediately into clean, warm jars, and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date. Store in a cool, dark place for 6–12 months. Refrigerate after opening for up to 6 weeks.
If not ready, return jam to the heat for a few minutes and then test again, using the second plate.