Dried Fig Jam

 

 

 

¾ lb Stewing Figs

2 ¼ lbs Sugar

1 Lemon

1 bottle Certo

 

 

 

1.         Remove the stems from the figs and leave to soak overnight in ¾ pint

water and the juice of 1 lemon.

 

 

2.         Drain the figs and chop finely and mix with the water in which they

have been standing, this should now measure 28 fl oz or 800 ml.

 

 

3.         Put the figs into the preserving pan, together with the sugar and stir

over a gentle heat until the sugar has dissolved.

 

 

4.         Bring to a full rolling boil and boil hard for 1 minute.

 

 

5.         Remove from the heat and stir in the Certo.

 

 

6.         Pot and cover in the usual way.