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Fig, pear and orange jam with cardamom

Diana Henry from Market Kitchen
Diana Henry spices this autumnal jam with the scented seeds of green cardamom pods

Fig, pear and orange jam with cardamom

Method

1. Wash and dry the figs and remove the stems. Chop, peel, core and dice the pears and apples. Put the fruit into a bowl with the sugar, cardamom, zest and citrus juices and leave to macerate for an hour.

2. Put the fruit into a preserving pan and bring to the simmer. Take off the heat, cover and leave to cool. Put in the fridge (or somewhere really cool) overnight.

3. Next day bring the mixture to the boil. Cook until the fruit is completely soft, mashing it from time to time to break it down. Skim off the scum which rises to the surface.

4. Boil steadily until the temperature reaches setting point (use a sugar thermometer to test this). Cool a small amount and taste in case you want to add any more citrus juice or zest.

5. Once the jam is at setting point you can either pot it hot or leave it to get completely cold before potting. Pot into sterilized jars covering with wax discs and either screw tops or rounds of cellophane secured with rubber bands.

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Prep: 20 min, plus resting overnight
Cook: 20 min

Ingredients
800g Figs
400g Pears, ripe but still firm
400g cooking apples
1.4kg preserving sugar
10 Green cardamom pods, seeds crushed
1 orange, juice and zest
1/2 lemon, juice only