Fig Jam With Lime and Chilli
This is my version of fig jam. The addition of lime and chilli make it a versatile accompaniment to savoury dishes, and of course it is also well suited to traditional sweet jam uses.
It has only a few ingredients and is super simple and quick to make.
8 (1/2 pound) jam jars, or 4 (500g) jars
- 3lbs / 1.5 kg ripe figs, washed, topped and tailed
- 1.5lbs / 750g jam sugar
- 1 lime
- 2 tsp chilli flakes, heaped
- Wash and rinse the jam jars, including lids. Place on a baking tray and into the oven to sterilise at 80C (or 175F).
- Wash and dry the figs, then top and tail them. Chop into chunks.
- Mash the figs in a large saucepan, add the sugar, juice and zest of 1 lime, plus the chilli flakes.
- Cook on a low to moderate heat to dissolve the jam sugar and allow the figs to release some juice. Keep stirring, to prevent the sugar from sticking.
- Increase the heat slightly and cook the figs until soft, about 7 to 9 minutes, stirring occasionally to prevent the mixture sticking.
- When the figs are soft, increase the heat until you achieve a rolling boil. You want the mixture to boil, but don't want it to stick to the pan and burn, so a moderate heat is best.
- Let the mixture boil for 5 minutes. Test for the jam setting, either with a jam thermometer (105C / 220F) or by dropping a little of the mixture onto the back of a chilled spoon. If the jam runs off the spoon, it is not set.
- If the jam is set, remove the jars from the oven and pour the jam in, leaving a little room at the neck of the jar for your waxed disc. Add the lids and allow to cool. The jam will thicken as it cools.
- If the jam is not set, boil for another 5 minutes and repeat the testing.
On toast (always a winner)
As a glaze for meat or poultry
With fried tofu
With ice cream
With meat or poultry
With grilled halloumi