I make at least one batch of this jam every year, apart from the fact that Gary loves it, it is also a necessary ingredient for our Christmas plum pudding
- 1.5 kg (3 lb) fresh figs, chopped
- 3/4 cup (185 ml / 6 fl oz) orange juice
- 1/4 cup (60 ml / 2 fl oz) lemon juice
- 1/4 cup sweet sherry
- 1 kg (2 lb) sugar
Place the figs in a large pan with the orange and lemon juice. Bring to the boil, then reduce heat and simmer for 20 minutes, or until the figs are soft.
Add the sugar and stir over low heat, without boiling, until all the sugar has dissolved. Return to the boil and boil for 20-25 minutes, stirring often. Remove any scum during cooking with a large spoon.
Start testing for setting point. When setting point is reached remove any remaining scum from the surface using a large spoon.
Stir in the sherry.
Pour immediately into sterilised, warm jars and seal.
When cool, label, date and store in a cool, dark place.
- For "Setting Point" refer to Setting Point for Jams and Jellies on the Glossary page.
- The jam will keep for up to 12 months.
- Adapted from Homemade Jams and Preserves, Family Circle, Murdoch Books, p63.