Fig jam

Method

1. Cut the stalks off the figs and chop them.
2. Mix the fruit with the sugar and lemon juice and leave it for a few hours or overnight to release its juice.
3. Cook over a medium heat, stirring and skimming, for 20 to 40 minutes, until a drop of jam on a cold saucer stays put when you tilt it.
4. With 2:1 jam sugar four minutes of boiling is enough; use half a kilogram of it per kilogram of fruit instead of ordinary sugar.
5. Pour the hot jam into sterilised jars to the brim, close them and turn them upside down for five minutes.

When to make it

Best: August and September. Possible: August and September.

October: Out of season.

How we count

1 kg (Figs) makes about 0.9 l.

Figs have almost no waste but want less sugar, about 400 g per kilogram. With half a kilogram of sugar per kilogram of prepared fruit you get about 1.3 kg of jam, and a litre of jam weighs about 1.3 kg: roughly a litre per kilogram of prepared fruit.