Fig Jam Recipe

Wash the figs thoroughly and trim off any hard ends. Chop the figs into small pieces.

In a large saucepan, mix the chopped figs, sugar, and lemon juice together. Let them sit for a couple of hours to macerate, which helps in extracting juices.

Add the lemon zest and water to the saucepan, and slowly bring the mixture to a boil over medium heat, stirring frequently.

Once it boils, reduce the heat to low and let it simmer. Keep stirring occasionally for about 2 hours, or until the mixture reaches jam consistency.

To check if the jam is done, place a small amount on a cold plate. If it gels, it is ready.

Remove from heat and let it cool slightly. Carefully ladle the jam into sterilised jars, seal them tightly, and let them cool completely before storing in a cool, dark place.