Spiced Plum and Fig Jam

Hands-on time 20 min. Cooking time about 50min. Makes about 1.8kg (4lb)

8 large figs, about 35Og (l2oz), stalks trimmed

1kg (2lb 2oz) plums

1Juice and finely grated zest of l orange

1tsp each ground cloves and cinnamon

1.2kg (2lb 11oz) caster sugar

1 Chop figs and put into a large preserving pan. Halve plums, remove and discard stones. Chop flesh

and add to figs with 50ml (2fl oz) water, and orange zest and juice.

2 Cover and cook gently for 20min, squashing fruit occasionally with a wooden spoon until soft.

Uncover, stir in spices and sugar, then heat, stirring gently, until sugar dissolves. Turn up heat and

bring to boil. Bubble for 25-30min until setting point is reached (see right), or a sugar thermometer

registers 105°C (221°F) - make sure it's reading the jam's temperature, not the base of the pan.

3 Take pan off the heat and remove surface scum with a metal spoon. Pot into sterilised jars (see right),

cover with wax discs and airtight lids. Store in a cool, dark place for up to six months, and in fridge once

opened.

To Test for Setting Point

Drop a spoonful of jam on to a chilled saucer and leave to cool slightly. Push your finger through the jam

- if the surface wrinkles, it is ready. If not, return to heat.

Sterilising Jars

Preheat oven to 140°C (i20°C fan) mark l. Wash jars in hot soapy water. Place upside down on a baking

sheet lined with kitchen paper and warm in oven for I0-15min until dry. Alternatively, run jars

through a hot dishwasher cycle.