Au­tumn jams

The Guardian - Feast - - Feast - Four favourite

Prep Cook Makes 5 min 15 min 9 x 220g jars

1.5kg ripe figs

Turk­ish ones)

10g loose earl grey tea leaves (with or with­out corn­flow­ers)

1kg caster sugar Juice of 1 lemon (I use

Slice the figs in half, put flat-side down on a board and cut into 5mm slices. Put all the fruit in a heavy-based saucepan with the tea leaves and set over a low heat for five min­utes. The aim is to re­lease the tea flavours along­side the nat­u­ral fig juices.

Slowly add the sugar and lemon juice and stir un­til the sugar has dis­solved. Turn the heat up to high and cook for about 10 min­utes, check­ing ev­ery so of­ten that the jam is not stick­ing, un­til it reaches set­ting point – 105C/220F on a sugar ther­mome­ter.

Pour into warm, ster­ilised jars and seal im­me­di­ately. Store in a cool, dark place.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.