This jam is perfect for buttery toast and croissants, but also works well with cheddar or cured meats.
Makes 2-3 x 200ml jars.
1kg figs, cut into pieces
2 lemons, juiced and zested
1 cup very strong black tea (Early Grey or English Breakfast – 1 tsp loose or 2 tea bags brewed for at least 15 mins)
500g white / caster sugar
In a jam pan or wide mouth saucepan put the figs and strong tea and simmer over low heat until the figs are starting to soften. Add in the lemon juice and zest and stir to combine, then add in the sugar stirring until all of the sugar is dissolved. Turn up the heat to medium and let the jam boil until it is thick and glossy, stirring every so often so it doesn’t stick. Once setting point is reached, turn off the heat and pour jam into hot sterilised jars. Once cool store in the fridge for a few months or heat process for 15 minutes to extend the shelf life for up to 2 years.
Once open store in the fridge.