Fig and Orange Jam
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
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
Quantity: 1 1/2 litres
Ingredients
- 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
Instructions
-
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.
Notes
- 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.