Fig jam is definitely the food of the Gods!
Fresh figs in my opinion are best eaten straight off the tree, teetering on the brink of being over-ripe with their glistening soft skin oozing thick unctuous sweetness.
But hey, you can only gobble up so many figs in one day.
So here’s our fav recipe for fig jam. You can make it with or without the Middle Eastern vib of the star anise but my best advice is give it a go. It really is a match made in heaven.
600g ripe figs, cut into quarters
300g white sugar
125 ml water
grated rind of 1 lemon
2 whole star anise
1/4 teaspoon Chinese five spice powder
- Place figs in a stainless steel bowl with the sugar and leave overnight in a cool place.
- Transfer to a preserving pan with the water, lemon rind, star anise and five spice.
- Bring to the boil over a gentle heat and boil for 20 – 30 mins until setting point.
- Remove from heat
- Pour into warm sterilised jars and seal