Saturday Morning Fig Jam (makes 1 medium jar + a little left over)
You will need
15 ripe figs, skin on, chopped into small pieces
1 apple, grated (I used a red apple and left the skin on - for the pectin)
zest+ juice 1 lemon (zap it in the microwave for 15 seconds to help get the juice out!)
1/2 C brown sugar
1/2 C boiling water
saucepan + wooden spoon
- Preheat your oven to 120 C. Rinse the jar and lid in boiling water (use gloves - don't burn yourself!). Place jar + lid in oven to dry.
- Add apple, figs, lemon, water and sugar to saucepan. Stir and bring to a simmer.
- Simmer, stirring occasionally, until jam is reduced by about 1/2, has very little free liquid, and will 'set' when put on a saucer and left in the fridge. (This took me about 1.5 hours.) Try to squash any big lumps of fig against the side of the saucepan.
Notice how it has set on the spoon? That's the consistency you're after!
- Remove the jar from the oven (use a mitt!). QUICKLY spoon in the jam (all the way to the top!) and use the skewer to get rid of any visible air pockets. Put the lid on as quickly as possible. The secret is to fill up the jar and leave minimal air - this is how to ensure it remains as sterile as possible. Cool on a cooling rack.