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Fig Jam

This is the time of year in Bulgaria where those with fig trees should be harvesting them, and those without should consider buying the wonderful, ripe figs currently at market. What to do with all these natures of wonder?

Well, our easy to make and tasty fig Jam is a start!

Not only is this jam delicious on your morning toast and perfect as an accompaniment to hard cheese it's also brilliant spooned onto vanilla ice cream!



2 kgs fresh figs
2.5 litres of boiling water
1.5 kgs caster sugar
1 litre water
1 lemon


Fig Jam ... a perfect start to the day! Place the figs in a large bowl and pour over the boiling water. Leave to soak for an hour. Drain and rinse in cold water and then remove the stems.

In a large saucepan bring the water up to the boil, add the sugar and cook for around 10 minutes until all the sugar has dissolved.

Roughly chop the figs and slice the lemon. Add both to the water and sugar mixture and continue to cook for a further hour, stirring from time to time.

Warm your sterilised jars in the oven for a few moments and whilst warm, spoon the hot jam mixture into them, leaving around 1 cm of space at the top. Tighten the lids and stand in a bath of hot water for a further 10 minutes.

Once opened, the fig jam should last perfectly well for a few weeks in the fridge.