This fig and lavender jam is so quick to make and doesn’t require pectin. It is delicious spread on toast or scones, and its sweet/savoury notes would also make it an ideal partner for cheese.
Ingredients
- 500g dried figs, quartered
- 2 cups white sugar
- 1/4 cup balsamic
- 1 tbsp dried lavender
Method
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Step 1Place figs with the sugar, balsamic and 2 cups water in a large saucepan. Bring to the boil, then reduce heat and simmer for 30 minutes, stirring frequently. Stir in the lavender at the halfway mark. Allow to cool slightly, then use a stick blender to blitz into a rough puree. Return to the stove and heat until bubbling, then pour into sterilised jars.
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