Blueberry jam
Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time
Fig jam
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 2 x 500ml jars
Skip to ingredients
- 1kg ripe figsquartered
- 1 large orangezested
- 400g granulated sugar
- 1 lemonjuiced, plus strips of zest, to serve (optional)
Nutrition: Per tbsp
- kcal49
- fat0g
- saturates0g
- carbs11g
- sugars11g
- fibre1g
- protein0.4g
- salt0.02g
Method
step 1
Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
step 2
Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.
