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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From the Times newspaper, posting here for safekeeping. Prep time does not include the 2 hours required for steeping. Ingredients:
2 lbs ripe figs |
1 vanilla bean, cut in half lengthwise |
1 lemon, juice and zest of |
2 lbs caster sugar |
2 -3 vanilla pod |
Directions:
1. Trim the figs and place in a saucepan with the lemon zest, juice and vanilla seeds. Spoon over the sugar, and mix.
2. Steep for 2 hours, then cook on a low heat until the sugar dissolves.
3. Once the sugar is dissolved, turn the heat up and boil rapidly until the jam reaches setting point.
4. Remove the pan from the stove, and cool for 30 minutes before spooning into warm, sterilised jars.
5. Pack each jar with a vanilla pod.
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