Fig Jam


Photo: flickr user shivery

Tags:

jam
canning
herb

Yield:

4.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

1 kg figs
1 cup water
2 cups sugar (caster)
1 lemons

Preparation

1
Quarter figs.
2
Place figs, lemon juice and 1/2 the sugar in a bowl, mix well and leave to sit for 3 hours.
3
Put water and remaining sugar in a pan, bring to the boil, stiring, until sugar dissolves, then stop stiring and simmer 5 minutes.
4
Add fruit, bring back to the boil, simmer 40 minutes or until sufficently set, stirring regularly.
5
To test:Remove a tsp of liquid from the jam and place on a plate, allow to cool. If a skin forms and jam holds its shape it is ready.
6
Pour into sterilised jars and seal.
7
Keeps for 3-4 months.
8
Ensure storage jars are well sterilised.

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