Fig jam

I lucked onto some figs at the local farmer’s market this weekend, that I just could not resist. The thought of homemade fig preserves, to go with my cheese, was just too great to overcome. Here is the recipe that I used.

Ingredients:

600 grams of figs;

600 grams of sugar;

Two tablespoons of lemon juice;

15 grams of Green Living Australia’s commercial strength pectin.

Directions:

Trim the ends off the figs. If the figs are large cut them in half.

Place them in a pot with the 600 grams of sugar and give them a mix. Let sit for two hours.

Place the pot on the stove and stir over low heat until the sugar is dissolved.

Stir in the lemon juice and bring to the boil. Continue to boil until the jam has reached setting point. To ensure that you get a good set stir in 15 grams of commercial strength pectin and boil for five minutes.

Place your jam into hot, sterilized jars and cap with sterilized lids. Be sure to leave a head space to allow the steam and air to be expelled from the jar to create a perfect vacuum.

Process the full jars in a boiling water bath for 5 minutes, then remove with your jar lifter.

A word on pectin:

Figs are a low pectin fruit so the addition on 15 grams (about three teaspoons) of commercial strength pectin will ensure you get a good set. If you are using domestic strength pectin, you will need to increase the amount used. To tell if your pectin is full strength, check the ingredients. If the number one ingredient is sugar, then you will need to use twice or possibly three times as much to do the same job.
 
I hope that you enjoy the above recipe. I love fig preserves, but find them expensive to buy in stores. Get figs at the right price, when they are in season, and you will be able to enjoy this treat all your round, at a fraction of the cost.