About this recipe:Autumn is the time for fresh figs and this fig jam is a great way to spread the flavourful enjoyment into the winter and spring months. Fig jam is wonderful in jam tarts, on crumpets and even over vanilla ice cream.
2.75kg (6 lb) fresh figs
1 tablespoon bicarbonate of soda
2.75L (4 3/4 pints) boiling water
1.6kg (3 1/2 lb) caster sugar
1L (1 3/4 pints) water
1 lemon, sliced
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Place the figs into a large mixing bowl and sprinkle with the bicarbonate of soda. Pour the 2.75L (4 3/4 pints) boiling water over the figs and soak for 1 hour. Drain the figs and rinse thoroughly with cold water. Set aside.
In a large casserole dish, combine the sugar and the 1L (1 3/4 pints) water; bring to the boil and cook for 10 minutes.
Add the figs and lemon slices to the syrup and cook for 1 hour, stirring occasionally.
Spoon the figs into hot, sterilised jars and spoon syrup over figs, leaving 1cm (1/4 in) of head space. Top jars with tightly fitting lids. Place in a hot water bath for 10 minutes.
have been looking for a recipe for fig preserves for awhile. Love this one!! Thanks for sharing. The instructions were easy and it is now a part of my family recipe book! - 15 Sep 2008
Very easy recipe with simple ingredients. The fig preserves are tasty, however they did not "set" and are very runny. Maybe they are not suppose to, but I prefer my fig preserves thicker. - 15 Sep 2008
Easy and good. I will use this recipe every year for my fig preserves. Thanks. - 15 Sep 2008