Fig Jam
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: makes 3 x 400g/14oz. jars of jam
- 1kg/2.2lbs fresh figs
- 500g/1.1lb white sugar
- 1/4 cup/60ml/2flozs. lemon juice
- Finely grated zest of 2 lemons, divided in half
- 3 tablespoons sherry
- 1 teaspoon vanilla bean paste
Step 1 - First wash and destem the figs (cut off the very top part of the fig) and then quarter the figs. Place in a food processor and blend until you get a chunky puree (Thermomix: 15 seconds, speed #3.5). Place in a large pot with a heavy base and add sugar, lemon juice and lemon zest from 1 lemon. Bring to a simmer and then reduce heat to a low heat and place lid on and simmer, occasionally removing the lid and stirring to prevent the sugar and fruit catching on the bottom. Cook until soft and thickened, around 30 minutes. Add the sherry in during the last 5 minutes or so.
Step 2 - To test the jam for doneness, place a metal plate in the freezer and then spoon some jam onto the plate. If you trace a line through the jam and the line in the syrup doesn't merge then it is done. Add the vanilla and remaining lemon zest and stir to distribute. Place in sterilised jars and store in the fridge for 4 weeks. If you want to store this so that it keeps on the shelf go through the canning process.