SPICED PLUM & FIG JAM

This aromatic preserve adds festive warmth to a winter breakfast table or afternoon tea, and makes a great gift

MAKES 1.8kg (4lb) PREP 20min COOK about 50min

8 large figs, about 350g (12oz), stalks trimmed

1kg (2lb 3½oz) plums

Finely grated zest and juice of 1 orange

1tsp ground cloves

1tsp ground cinnamon

1.2kg (2lb 11oz) caster sugar Chop the figs and place in a large preserving pan. Halve the plums, discard the stones and chop the flesh. Add to the figs with 50ml (2fl oz) water, and the orange zest and juice. Cover and cook gently for 20min, squashing the fruit occasionally with a wooden spoon until soft. Uncover, stir in the spices and sugar, then heat, stirring gently, until the sugar dissolves. Turn up the heat and bring to the boil. Bubble for 25-30min until the setting point is reached (see tip), or a sugar thermometer registers 105°C (221°F) – make sure it’s reading the jam’s temperature, not the base of the pan. Take the pan off the heat and skim off the surface scum with a metal spoon. Pot the jam into sterilised jars (see below), and cover with wax discs and airtight lids. Store in a cool, dark place for up to six months, and in the fridge once opened. COOK’S TIP To test for the 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’s ready. If not, return to the heat.

STERILISING JARS Preheat the oven to 140°C (120°C fan) mark 1. Wash the jars in hot soapy water. Place upside down on a baking sheet and heat in the oven for 10-15min until dry. Alternatively, run through a hot dishwasher cycle.