Ingredients
- 1 kg figs
- 1 cup water
- 2 cups sugar (caster)
- 1 lemons
Make it step by step
- Quarter figs.
- Place figs, lemon juice and 1/2 the sugar in a bowl, mix well and leave to sit for 3 hours.
- Put water and remaining sugar in a pan, bring to the boil, stiring, until sugar dissolves, then stop stiring and simmer 5 minutes.
- Add fruit, bring back to the boil, simmer 40 minutes or until sufficently set, stirring regularly.
- To test:Remove a tsp of liquid from the jam and place on a plate, allow to cool. If a skin forms and jam holds its shape it is ready.
- Pour into sterilised jars and seal.
- Keeps for 3-4 months.
- Ensure storage jars are well sterilised.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kevin Tu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.