Green Fig Jam

I cannot bare waste especially in the form of fruit or in this instance figs! quite often the figs in the UK never quite ripen or in my case here in Cyprus they can become dry and prematurely drop from the tree. 

So when i say green figs i mean unripe figs. They still have so much flavour and goodness to offer but need a bit of TLC to get them there. This jam recipe is the perfect way to utilise them and its great on toast or with cheese, on porridge, yoghurt or even over ice cream.

Ingredients

350g green unripe figs

3 fig leaves

350g granulated sugar

350g water

juice of a lemon

Method

1. Cut the tops off the figs and give them a good wash to remove any dirt and the milky sap.
2. Place the drained figs in a deep saucepan and cover them with water. Bring the figs up to the boil and simmer for 5 minutes. Strain the figs and place them back in the pan. Repeat the process another 2 times. This will debitter the figs and help them to soften.
3. Place the figs back into a clean pan and add the sugar, water and fig leaves. Bring the mix up to the boil and simmer for about 40 minutes or until the figs are really soft and starting to break down and go to a pulp. If the water evaporates during the cooking process before the figs are cooked then top it back up.
4. Once the figs have broken down and gone to a compote consistency add the lemon juice and cook for 1 minute.
5. Carefully pour or spoon the jam into sterilised jars. Screw or clamp the lids on tightly and leave to cool at room temperature before eating. The jam will last in cool, dark place for 6 months. Once its opened it must be stored in the fridge for up to 3 months.