Fig & Pear Jam

Both main ingredients here are low in pectin so de!nitely need help from the lemon and orange additions to boost their se"ing power. Green cardamom seeds add a unique and unusual twist.

Place #gs in a pan with two tablespoons of water and simmer until so". Place all ingredients in a bowl and leave for one hour. Pour into a preserving pan, stir over a low heat to dissolve the sugar, then turn up the heat and bring to a simmer. Pour into a glass or ceramic bowl, cover with parchment paper pushed onto the surface and leave overnight in the fridge. Next day, pour the contents back into the pan and stir over a low heat, then boil rapidly to reach se!ing point (see below). Pour the jam into hot, sterilised jars and seal.

MAKES ABOUT 1.4KG/ 4½ CUPS

600g/1lb 5oz figs 400g/14oz pears, peeled, cored and diced finely grated zest and juice of 1 large orange and 1 lemon

850g/4¼ cups sugar 8 green cardamom pods, crushed and pods discarded