Fig and lemon marmalade

MAKES 5 CUPS PREP AND COOK TIME 6 HOURS 15 MINUTES

1kg purple figs

500g green apples

1 small (160g) lemon

3 cups (660g) caster sugar 2 teaspoons vanilla bean paste

1 Wash figs, trim stalks; cut into 2cm pieces. Peel and core apples, then cut into 2cm pieces. Wash lemon, then cut into 5mm pieces. Place fruit and sugar in a 5.5-litre (22-cup) slow cooker; stir to coat.

Cook, covered, on high for 5 hours.

2 Remove the lid; cook, uncovered, for a further 30 minutes or until the marmalade gels when tested on a cold saucer. Stir through vanilla bean paste.

3 Pour hot marmalade into hot sterilised jars.

Seal immediately. Label and date jars when cold. Suitable to freeze. Not suitable to microwave.