Both main ingredients here are low in pectin, so definitely need help from the lemon and orange additions to boost their setting power. Green cardamom seeds add a unique and unusual twist.
Makes about 4½ cups
INGREDIENTS
- 1¼ pounds figs
- 1 pound pears, peeled, cored, and diced
- finely grated zest and juice of 1 large orange and 1 small lemon
- 3¾ cups sugar
- 8 green cardamom pods, crushed and pods discarded
INSTRUCTIONS
- Prepare the figs, then place all ingredients in a bowl and leave for 1 hour.
- Pour into a preserving pan, stir over a low heat to dissolve the sugar, then turn up the heat and bring to simmering point.
- Pour into a glass or ceramic bowl, cover with waxed paper pushed down onto the surface, and refrigerate overnight.
- Next day, pour the contents back into the pan and stir over a low heat, then turn up the heat and boil rapidly to reach setting point.
- Pour the jam into hot, sterilized jars and seal.
