We were still harvesting figs a week ago and they were ripe but not sweet and juicy as they had been earlier. They did however make a reasonable fig jam . Quantities are for 2 jars of jam.
- 450 g figs
- 225 g jam sugar
- Cut off any bruised part of the skin and then pulp the figs with a potato masher.
- I added the juice of 1 small clementine at this point as the figs were not that juicy before putting in the sugar.
- Melt sugar, bring to the boil and simmer for about 6-7 minutes. Test for setting by dropping a blob of jam on a saucer that has been chilled in the freezer. If it crinkles it’s set.
- Bottle up in jars that have been sterilised at a slow heat in the oven.