|Prep Time||5 minutes|
|Cook Time||50 minutes|
- 1 kg figs Mission figs
- 400 grams brown sugar
- ½ cup water preferably filtered or purified
- 5 leaves rose geranium
- 1 lemon zested and juiced
- How to select the best figs for your jam: 1. Pick seasonal fruit. 2. Choose fresh, soft to the touch but not squishy or bruised fruit. 3. Their stems should be bright green.
- Wash the figs under cold running water; drain them thoroughly, remove them to a paper-towel lined plate to dry. Stem and cut the figs into ½-inch pieces.
- Put the figs, sugar and water into a large saucepan. The saucepan should have a thick base for a good slow simmer. Set the saucepan on medium heat. Bring to a boil and simmer for 40’, stirring occasionally with a wooden spoon or gently shaking the saucepan.
- Add the rose geranium leaves and the lemon zest and juice into the saucepan. Simmer until the figs are soft and the liquid runs off the side of a spoon in thick, heavy drops, about 10'.
- Discard the rose geranium leaves. Allow the jam to cool in the saucepan. Store your homemade fig jam in sterilised jars.
Jars sterilisation process
You should make sure that your jars are clean to maintain the freshness of the jam. Sterilise your jars by washing them (and their lids) thoroughly in hot soapy water. Rinse them well. Heat the oven to 100°C (212°F). Place the jars and their lids on a baking sheet and put them in the oven for 20'. Ladle the fig jam into the hot jars, filling to just below the rim, and turn the jars upside down to seal allowing them to cool. Fig jam with rose geranium can be stored in a cool dry place or in the refrigerator.
1. Fill sterilised jars with your homemade fig jam and screw their lids on tightly.
2. Fig jam with rose geranium will keep for up to 12 months unopened. Refrigerate after opening.
3. My recipe makes approximately 2 x 500ml jars homemade fig jam with rose geranium.