Tuesday, 22 January 2013

Fig Jam

From tree to table.....................


Here's the Recipe.

1 Kilo figs washed and quartered.
500 grams raw sugar.
1 tablespoon lemon juice.

Simmer gently together until jam gels when tested.  Mine took not quite an hour.  Blend out larger lumps with a stick blender if desired and bottle into hot sterilised jars.

I sterilise my jars by washing in hot soapy water, rinsing in really hot water, and then placing upright onto a tea towell placed into the baking dish in the oven.  Heat for approx 20 mins at 100c.  The jars are then hot, upright and ready to fill (like me!)

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