Jam Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Fig Preserves

2kg (4lb) sugar 1 cups water
20 large, ripe figs 1 lemon
1 orange 6 pieces cinnamon stick
10 whole cloves 3 whole cardamom pods, bruised

Wrap the whole spices in a square of muslin. Tie the corners with a piece of string an suspend it in the saucepan from one of the handles for easy removal later.
Place the sugar and water in the saucepan and heat slowly until all the sugar is dissolved. Bring the sugar mixture to the boil and turn heat down to simmer.
Halve the ripe figs and add them to the sugar mixture. Slice the lemon and the orange in thin slices and add to the pan with any juice.
Simmer slowly for one hour or until the figs look glazed and the juice is syrupy and golden.
Remove the spice bag and carefully spoon the figs and orange and lemon slices into hot, pre - sterilized jars. Cover and seal.

Makes about 2 litres/4pints.

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