Fig and Lemon Jam

Preparation info
  • Yields about

    6 lb

    • Difficulty


Appears in
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 2 lb. dried figs
  • pints hot water
  • juice of 2


Wash the figs and soak in cold water overnight. Rinse in fresh water and cut into small pieces, removing any hard bits of stem. Put into a preserving pan with hot water and simmer until tender. Stir in the lemon juice and sugar and put over a low heat until the sugar has dissolved. Boil rapidly until setting point is reached, then pour into hot sterilized jars. Cover tightly.