An easy step-by-step guide to making homemade Fig Jam.
Servings: 4 small-med jars
- 1.25 kg figs, washed, stems removed and roughly chopped
- 1 kg caster sugar
- 1 cup vinegar
- 1 3/4 cup water
Combine sugar, vinegar and water in a saucepan and dissolve sugar over low heat. Bring to the boil and boil for 10 minutes.
Add chopped figs to the saucepan and stir to combine.
Continue to boil for approximately one and a half hours, stirring from time to time. The jam is ready when it turns a golden colour and the mixture is thick enough that you can catch a glimpse of the bottom of the saucepan as you stir.
If the jam is too chunky for your liking once cooked, mash with a potato masher to achieve the desired consistency.
Pour jam into sterilised jars and seal with the lid.
Calories: 1210kcal | Carbohydrates: 310g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 731mg | Fiber: 9g | Sugar: 300g | Vitamin A: 444IU | Vitamin C: 6mg | Calcium: 119mg | Iron: 1mg