Eat your garden: Fig jam
1/2 C water
1 kg figs, roughly chopped
1 kg sugar
5 tsp citric acid (reduces sweetness and aids setting process)
splash brandy (acts as a preservative)
Place water in bottom of medium saucepan, add figs, turn on medium-high heat. Once the figs have started to break down, add sugar and stir to dissolve. Let simmer for 20 minutes, then add citric acid to taste and brandy.
To check if the jam will set, place a teaspoonful of jam on a small plate and place in freezer for 2-3 minutes. If the jam surface turns wrinkly when touched, it is ready. If not, continue to simmer mixture and consider adding more citric acid.
Spoon mixture into clean, hot jam jars, fill to brim and seal immediately.
Makes: roughly 5 x 400gm jars