Fig Jam

We asked Margaret what a jam pan was. Her answer is a great tip afar making this fig jam or any other jam you have in mind.

• 1 pound figs
• 1/2 cup vinegar
• 3/4 pound sugar
• Ground ginger (optional)
• Sliced lemons (optional)

METHOD

Top and tail clean figs, slice and place in a jam pan with vinegar. Cook over a very low heat until juice has begun to run, then raise temperature slightly so jam comes to a simmer slowly.

When fruit is quite pulpy, add warmed sugar. (Sugar can be added at room temperature, but if the weather is really cold, it is advisable to warm the sugar by placing it near the stove or warming it in a warm oven for a short time.)

Bring jam to a rolling boil for about 30 minutes or until setting point is reached.

Jam can be enhanced by the addition of either ground ginger or sliced lemons or even both.

Yield: About 4 medium jars per 1 pound of fruit

this recipe from www.inmamaskitchen.com

Contributor: Margaret E. Walker

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