David Pascoe's Easy Fig Jam Recipe



Weigh the figs after topping and cleaning the bottoms. Determine the proportional amount of sugar required.

Mash or cut figs into chunks, choose how chunky you want your jam to be. If the skins are greenish and hard, cut into small pieces. Ripe fig skin will soften nicely while boiling.

Add spices, lemon juice and rind. Cover with sugar and allow to sit for 2 hours.

Slowly bring the mixture to the boil over 15-20 minutes. Slowly boil for 1 hour. Cool and slowly boil for 15 minutes the next day. Cool.

Pour into air tight container that has been scorched with boiling water. Refrigerate.

For variations add freshly roasted or dry fried almonds.

Notes: It is pectin in fruit that makes it set when making jam. The green figs contain more pectin than the ripe fruits, so it may help to include some slightly green fruit. If you jam still won't set you can rescue your batch by adding some Jam Setta from your supermarket. Jam Setta is basically powdered pectin. I have always found that there is enough pectin in my figs, but you might find a bit of Jam Setta is needed.

For those in non metric kitchens, 1kg = 2.204lb or 1lb = 0.454Kg

South Perth, Western Australia.