Annie’s fig jam
Mum has a huge fig tree in her courtyard and every year it drips with fruit. I’m very jealous! Most of her figs end up in this beautiful fig jam and the whole family line up for a jar.
Ingredients
- 12 figs
- Juice of 2 lemons
- 2 Tbsp grated ginger
- 4 cups 880 g white (granulated) sugar, approximately
Instructions
- Wash and quarter the figs and place them in a large saucepan with the lemon juice, ginger and about 2 tablespoons water.
- Bring to a simmer over medium heat and cook, stirring, for about 10 minutes or until the figs have softened.
- Measure out how many cups of cooked figs you have and add the same number of cups of sugar.
- So if you have 4 cups of figs, add 4 cups (880 g) sugar.
- (It’s a lot, I know, but you don’t need much of this jam – a little goes a long way!
- ) Cook the fig and sugar mixture, stirring often, for about 20 minutes or until it reaches 118°C (244°F) on a sugar thermometer or passes the set test (see here).
- Transfer the jam to sterilised jars and seal.
- Store in a cool, dark place for up to 6 months; refrigerate after opening.
