A delight to the taste buds - Fig Jam

1 kg ripe figs, trimmed, roughly chopped

500 grams caster sugar

1 teaspoon vanilla bean paste

1 cinnamon quill

Rind and juice of 1 lemon

Method

Place ingredients in a bowl, cover and stand overnight at room temperature.

Transfer to a pan over low heat and stir to dissolve sugar.

Bring to the boil, then cook over very low heat, stirring regularly, for 45 minutes or until thick and sticky.

Remove, quill and rind.

Mash figs gently with a fork or masher to break up to the consistency you require and seal in sterilised jars.

Store for up to 3 months.

 

Can be used on pizza with goats cheese for something different


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