Instructions

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