- 800 grams Figs ripe but firm
- 400 grams Sugar
- 1/2 cup Orange juice
- 2 tbsp Lemon juice
- 1 tsp Zest of lemon optional
- 1/4 inch Ginger
- 1 Cinnamon stick
Place all ingredients in a deep heavy-based saucepan on medium-high heat.
Let the sugar melt and the figs release all their juices.
Reduce heat to medium-low. The jam should be simmering slow not a rolling boil.
Let the jam simmer for about 20 on low simmer then remove the ginger and cinnamon stick
Testing the jam using the ceramic plates
Place a small amount on the jam on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.
You may need to do this once or a couple of times depending on how soon you start checking.
You know when the jam is done; If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch of the top. Use a clean sterilized knife or spatula to move the jam a bit - this will remove any air pockets.Clean the rim of the jar with a clean paper towel. Top the lid and screw on rings (that come with the canning jars)Place a piece of wax paper on the top before you place the lid on tightly.
Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch of the top.
Use a clean sterilized knife or spatula to move the jam a bit - this will remove any air pockets.
Clean the rim of the jar with a clean paper towel.
Top the lid and screw on rings (that come with the canning jars)
Place a piece of wax paper on the top before you place the lid on tightly.
- Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off)
- Don't forget to wash and sterilize the bottle lids as well.
- Place a rack on the bottom of a large stockpot.
- Half fill the pot with water
- Pour the jam into the hot sterilized jar as explained above and close the lid
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight - the lid should not move at all.
- Store in a cool dry place.
- If canning the canned jam will stay in a cool dry place in the pantry for up to a year or more
- When not canned the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Serving: 100g | Calories: 162kcal | Carbohydrates: 41.7g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 0mg | Fiber: 1.8g | Sugar: 39.5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg