The fig season at my place is finally coming to an end! In one way I am slightly relieved as the pressure to use the produce and not let it go to waste was beginning to weigh on my shoulders 😉 not to mention that my husband just couldn’t stand to see figs in another salad or dessert but I will miss being able to pick at leisure figs to enjoy in my breakfast.
In one last bid to use as many figs as possible I decided to make jam.
- 1.7 kg of figs
- 1.5 kg of sugar
- juice of 1 lemon
- ½ grated granny smith apple
- Remove stalks from figs and cut in halves or quarters if they are very large.
- Place figs in a large stainless steel bowl and pour all the sugar over the figs, cover with cling wrap. Allow figs to absorb sugar overnight or at least 4 – 5 hours.
- Heat a large pot on medium heat. Pour in the fig and sugar syrup and bring to boil. Squeeze in juice of 1 lemon and half a grated granny smith apple and give it a stir. The lemon juice and granny smith apple provide pectin which will help the jam to set.
- Preheat oven to 200 ºc and place 4 or 5 jam jars and lids on a tray and in the oven for sterilization. Place two saucers in the freezer. This is so you can test if the jam is cooked and will set.
- Cook fig jam for approx 40 – 45 mins, scooping and discarding any sugary foam that rises to the top.
- Remove one of the saucers from the freezer and place a teaspoon of jam on the dish. Place the saucer back in the freezer for 2 minutes. After the two minutes, remove from the freezer and move the saucer around. If the jam slides slowly or moves around very little then the jam is ready. If the jam is still very liquid continue cooking for another 5 – 10 minutes and re-assess again on the second saucer.
- Remove the jars from the oven. Being careful so you don’t burn yourself, fill the jars quickly and place lids on tightly to seal.
- Allow to cool and then enjoy!