I never plan to make jam. Jam happens in my kitchen because a fruit I had planned to use for something else didn’t get used and I have to turn it into something before it dies. Last week I had planned to make roasted figs and venison but then I got the lurgy and spent the week sipping grog and sucking Strepsils. I like figs to be firm but these week-old-figs were past that point and now ideal for jam.
A lot of jam recipes yield enough jars of jam to start your own brand. I don’t need 6 jars of fig jam, I just need one to spread on sharp cheddar or intense duck pate. If you want to make more just multiply the quantities by the number of jars you want. You don’t need special jam sugar for this recipe because the lemon zest releases enough pectin to make the jam, jammy.
Makes 1 small jar (190ml)
100g granulated sugar
1/4 tsp cinnamon
- Remove the stalks from the figs then cut the flesh into small cubes. Put the fruit into a small pan.
- Grate the zest of the lemon into the pan using a fine grater (microplane) then squeeze in the juice (make sure you don’t get any pips in the pan).
- Add the sugar and cinnamon and give it a quick stir to combine. Put the pan on a medium high heat and as soon as it comes to the boil turn the heat down to low (you want slow bubbles forming so that the liquid is evaporating but the fruit isn’t burning).
- Simmer on low for 30-35 minutes stirring occasionally. Allow it to cool slightly then decant into a sterilized jar and keep in the fridge for up to a month.