Friends have the most magnificent fig tree, and boxes of figs appear as if by magic on our doorstep. This jam recipe is a bit trickier than most, but it works beautifully.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 1 day ahead.
Take your figs, as many as you want, but at least 1 kg is good. Remove the stems. Weigh the figs and then place them in a large bowl. Add half of their weight in caster sugar (if you have a kilo of figs, for example, add 500 g sugar). Leave overnight.
Place the figs and sugar in a large heavy-based saucepan and bring to the boil. Using a slotted spoon, remove the fruit and set aside.
Continue to boil the syrup until it reaches 106°C (pearl stage).
Carefully return the figs to the syrup and cook gently for 15 minutes, stirring often to prevent the jam from catching.
Pour into sterilised jars while still hot.