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Friday, 1 July 2011

How to make your own fig jam

A jam to make when figs are ripe, which is in October and November in Cyprus,  and is delicious mixed in porridge on a cold winters day.

Ingredients needed are: 1.2kg of figs; 1 green apple or home made pectin; 100ml of water; 50ml of freshly squeezed lemon juice and 1.1kg of sugar
Wash the figs, cut off the hard stem and bottom and cut out any blemished skins. Chop the figs and apple very finely (the apple is not needed if you are using your own homemade pectin). Place the chopped fruit in a large bottomed pan and add the water, lemon juice and half the sugar. Gradually heat whilst stirring continuously until the mixture releases sufficient liquid and the sugar dissolves. 

Turn up the heat, add the remaining sugar, and continue stirring until the mixture boils. Boil hard for at least 15-20 minutes and check for setting by placing a small amount of jam on a cold saucer and after a minute check to see if a skin has formed. Continue boiling and checking until a skin forms on the tested jam.

Once a skin is apparent, turn off the heat and pour the jam into cleaned and sterilised jars. Once cooled, keep in a cool and dark place and your fig jam will keep until the figs ripen again to make another batch.


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