This delicious jam has a wonderful rich colour, and is wonderful when spread on toast or bread, as well as dolloped on ice cream and hot desserts, and the best new is, is that it is AMAZING with cheese too. (You need to use fresh figs for this recipe - you don’t get the same results with dried figs)
900g fresh figs, washed and diced
900g white cane sugar
1 tablespoon cardamom seeds
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cooking apple, cored, peeled and diced
juice of 1 lemon
This delicious jam has a wonderful rich colour, and is wonderful when spread on toast or bread, as well as dolloped on ice cream and hot desserts - but the best new is, is that it is AMAZING with cheese too. (You need to use fresh figs for this recipe - you don’t get the same results with dried figs)
Put the figs, sugar and all the spices into a large non-metallic bowl, cover and leave for 6-8 hours or overnight.
Just before you are ready to make your jam, warm and sterilise your jam jars and jam pot covers or lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.
Transfer the figs and spiced sugar to a large saucepan or preserving pan, add the apple, lemon juice and water. Stir over a low heat until the sugar has dissolved.
Bring to the boil and simmer for 15 to 20 minutes or until the fruit is soft and setting point is reached.
Remove the jam from the heat and leave to cool for 5 minutes, stir and pour into the warm jam jars and cover/seal straight away.
Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.
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