Fig jam

PEEL AND JUICE OF 2 LEMONS

I peel the figs and cut them into pieces.

I put them in a large saucepan and add the sugar and lemon juice.

I add the lemon peel, only the yellow part, cut into small pieces. If you do not like it, add whole strips and remove them at the end of cooking. I mix and let it stand for a few hours so the sugar dissolves. If you have time, cover and refrigerate overnight.

After this time I put it on the heat and cook for at least 40 minutes from boiling. If you have a thermometer, the temperature should reach at least 104/105°C. You can blend with a hand blender if you like; I leave pieces in it. Test on a saucer with a teaspoonful of jam and wait a moment: it should stay thick rather than run.

Meanwhile, following the original method, I sterilised the jars and lids in the oven at 130°C for 20 minutes after washing and drying them thoroughly.

The jam is ready; I fill the jars.

I close the lids and let them cool slightly.

For added reassurance, the original describes sterilising them again in a saucepan with a tea towel underneath to stop them knocking together during boiling. I cover with water reaching at least 2 cm above the lids and count 20 minutes from a gentle boil, then leave them to cool slightly in the pan. The original says this allows the jam to keep for a long time in the cupboard.