Fig Jam

Fig Jam

From ‘And the Love is Free’ Print Book page 131.
Sorry. Video is not available for this recipe.

My Mum’s fig jam was a relatively recent addition to her repertoire. The first few times she made it with green figs which was delicious, but I’m thinking black figs would be even better.

3kg (61b) figs
2kg (41b) sugar
1/2 cup white vinegar

Top and tail figs and chop into chunks. Add sugar and leave to stand overnight.

Add vinegar, bring to the boil and cook briskly for 2-3 hours or until jam sets when tested.

To test for setting take a small spoonful of jam and place it on a saucer. Sit in the freezer for approximately 5 minutes or until cold. When the jam is ready it will form a skin and wrinkle when touched.

Divide hot jam between clean glass bottles that have been sterilised in the dishwasher and seal immediately.

Store in a cool dark place.