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Gioconda Scott
Gioconda Scott from Gioconda Scott's Paradise Kitchen
Add a touch of the Mediterranean to your breakfast table with Gioconda Scott's recipe for home-made fig jam

 

Fig jam

Fig Jam

Method
 
1. Slice the lemons in half and squeeze out the juice from each half.

2. Place the squeezed lemon halves together with the lemon juice in a large preserving pan.

3. Add the water, vanilla pods, cinnamon sticks, ginger and sugar.

4. Add the figs and bring to the boil.

5. Reduce the heat and simmer for at least an hour, stirring from time to time, until the mixture has thickened and become translucent.

6. Remove the lemon halves, vanilla pods, cinnamon sticks and ginger.

7. Spoon the hot jam into warm, clean jars, cover with wax discs, allow to cool, then cover with cellophane or jam jar lids.

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easy
 
Serves: Makes 2.5kg jam
Prep: 10 min, plus cooling
Cook: 1 hr 10 min
 
 

Ingredients

 2 Lemons
500ml water
2 vanilla pods
2 cinnamon sticks
2.5 cm fresh root ginger, peeled
1.5kg Sugar
1.5kg ripe figs

 

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