Name: Fig jam with rosemary
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ½ kg ripe figs; 150g unrefined sugar; 1 Tbsp grated lemon rind; 1 stalk of rosemary; 1 glass of water (125 ml)

Fig jam with rosemary

15 Nov 2015

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

Making chutney can take some time and it's best eaten after a few weeks of infusion. This fig jam with rosemary is a bit of a cheat - it's quick & easy to make and can be served immediately. Perfect for the winter party season- with roast joints, game, cold meats, cheese or for snacks, desserts and so on.

Ingredients

½ kg ripe figs
150g unrefined sugar
1 Tbsp grated lemon rind
1 stalk of rosemary
1 glass of water (125 ml)

Instructions

Wash the figs, cut off the stems, then cut them in four wedges.
Put the figs into a heavy-based saucepan add the lemon zest, sugar and rosemary.
Add the water and bring to the boil. Simmer for 15 minutes until soft.
Process it with a hand-held blender until you get a thick purée. Cook for another 10-15 minutes to get a thick jam.
Pour into sterilized jars, if you want to preserve it.
Keep at a cool place, and after opening, in the fridge.