Fig jam

Friends have the most magnificent fig tree, and boxes of figs appear as if by magic on our doorstep. This jam recipe is a bit trickier than most, but it works beautifully.

• makes

  1kg

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

figs

caster sugar

You will need to begin this recipe 1 day ahead.

Instructions

Take your figs, as many as you want, but at least 1 kg is good. Remove the stems. Weigh the figs and then place them in a large bowl. Add half of their weight in caster sugar (if you have a kilo of figs, for example, add 500 g sugar). Leave overnight.

Place the figs and sugar in a large heavy-based saucepan and bring to the boil. Using a slotted spoon, remove the fruit and set aside.

Continue to boil the syrup until it reaches 106°C (pearl stage).

Carefully return the figs to the syrup and cook gently for 15 minutes, stirring often to prevent the jam from catching.

Pour into sterilised jars while still hot.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.