Wash the figs and dry them on a cloth, making sure not to damage them. Prick each fig with a knitting needle.
Dissolve the sugar in
Simmer the fruit and syrup for about 1 hour or until a set is reached, at 105°C (220°F).
Remove from the heat; if necessary remove any thick froth from the jam. Pour into warm jars.
A friend in Vaucluse makes a delicious September variation on this jam. He picks the second crop of small figs from his trees and adds an equal amount of green tomatoes. I have not made this jam myself but the tomatoes cook to a pale pink and the flavour is delightful, slightly scented.
© 1987 Geraldene Holt. All rights reserved.