Fig Jam Recipe

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
  1. Cut off any bruised part of the skin and then pulp the figs with a potato masher.
  2. I added the juice of 1 small clementine at this point as the figs were not that juicy before putting in the sugar.
  3. 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.
  4. Bottle up in jars that have been sterilised at a slow heat  in the oven.
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