Green or purple figs are suitable for jam making. Figs do not ripen any further once picked from the tree, and they don’t have much flavor when unripe, so pick or buy them already ripe enough to use. This jam has a beautiful rich color and is dotted throughout with seeds.

Makes about 2½ cups

INGREDIENTS

• 1 pound figs, stalks removed and chopped into small pieces
• 2 cups warmed sugar (see page 10)
• juice of 1 lemon

INSTRUCTIONS

1. Place the figs in a pan with 2 tablespoons water, heat gently to a simmer, and cook until soft and juicy.
2. Add the warmed sugar and the lemon juice to the fruit and stir over low heat until all the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point. Leave for 10 minutes, then stir to distribute the fig pieces throughout the jam. Skim if necessary.
3. Pour the jam into hot, sterilized jars and seal.