Our spiced plum and fig jam is a great way to use up a glut of plums when they're at their peak (plum season runs from August to end of September) and jam making is therapeutic if you've never tried it.
You will need a sugar thermometer to make jam but this versatile tool can be used for so many things like measuring oil temperatures and making sugar-based desserts too so you're bound to reuse it again.
N.b. Makes 1.8kg jar
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Yields:
1
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
30
Ingredients
8 large fresh figs, about 350g, trimmed and chopped
1kg plums, halved, destoned and chopped
juice and finely grated zest of 1 orange
1 tsp. each ground cloves and cinnamon
1.2kg caster sugar
Directions
Step 1
Chop figs and put into a large preserving pan. Halve plums, remove and discard stones. Chop flesh and add to figs with 50ml water, and orange zest and juice.
Step 2
Cover and cook gently for 20min, squashing fruit occasionally with a wooden spoon until soft. Uncover, stir in spices and sugar, then heat, stirring gently, until sugar dissolves. Turn up heat and bring to boil. Bubble for 25-30min until setting point is reached, or a sugar thermometer registers 105°C - make sure it's reading the jam's temperature, not the base of the pan.
Step 3
Take pan off the heat and remove surface scum with a metal spoon. Pot into sterilised jars, cover with wax discs and airtight lids. Store in a cool, dark place for up to six months, and in fridge once opened.
To test for 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 is ready. If not, return to heat.
Per Serving:
Calories: 30
Total carbs: 8 g
Sugars: 8 g
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