30 September 2012

Homemade fig jam

  • 2 kilo figs
  • juice of 2 lemons 
  • 660 gram sugar.
  • Glug of basamic vinegar
Bring a couple of liters of water to the boil in a big pan and put in the old jam-jars and their lids and boil for about 10 mins. Put the jars upside down on a clean tea-towel to dry, do the same with the lids. Take care not to touch their insides.
Wash the figs, remove the stems and cut them into small pieces
Put them with the juice, basamic and sugar in a pan and boil for another hour, stirring regularly till you like the consistancy.
Pour the jam into the jars till they are almost full. Close firmly with the lids and turn them upside down for 5 mins. Then turn them again, slowly. Cocer with a teatowel to cool slowly

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