Fig Jam and Fig and Port Paste

For listener Barbara who asked about figs yesterday (and for anyone who would like them), here are the recipes I promised:

Fig Jam

1kg fresh figs, chopped
2 tablespoons orange juice
2 tablespoons lemon juice

Bring the figs, orange and lemon juice to the boil over low heat and then simmer until well broken down.

For each cup of this pulp add one cup of sugar.

Bring back to the boil, stirring then cook over medium heat, stirring often until setting point is reached.

Pour into warm sterlised jars and seal immediately.


Fig and Port Paste

Ingredients as for the jam
¼ to ½ cup port

Cook as for the jam, but once the sugar is added and stirred in, cook over low heat until a thick paste is formed.

Stir in the port and then simmer until the paste like consistency returns. Spoon into small sterilised containers and seal immediately.

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