Prep Cook Makes 5 min 15 min 9 x 220g jars
1.5kg ripe figs
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.