Fig Jam

By Dixie Elliott

Dixie Elliot's simple recipe for Fig Jam, on MiNDFOOD.

1kg figs stem removed

2 tablespoons lime or lemon juice

2 tablespoons water

750g caster sugar

1 Quarter figs and place into a large saucepan. Add juice and water. Place over a medium heat and bring to the boil. Simmer for 15 minutes or until soft.

2 Add sugar and stir until sugar has dissolved and mixture comes to the boil. Reduce heat and simmer for 25-30 minutes or until jam is thick.

3 Spoon into sterilised jars. Makes approximately 4 cups.

Tip:

To test if the jam has been cooked enough, put a teaspoon of jam onto an icy cold plate (put plate in freezer for 5 minutes). Run a spoon or your finger through the centre of the jam. If the jam does not run into the trough it is ready. However, if the jam runs into the trough you need to cook the jam a little longer, then retest.

SHARE THIS ARTICLE

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.