Fig Jam Recipe.
1 lb sliced ripe figs, picked from a tree in the mountains.
Note when figs are fully ripe, their bottoms burst, splay out in three fronds to display their wound-like centers.
1/2 lb apples, peeled, cored and sliced.
Note The rosey variety are best
The juice of three lemons that have not been sprayed or manipulated so that they appear lumpy and most un-lemon like
The grated zest of one lemon
1 lb sugar. No comment.
Simmer the figs and apples very slowly. Add juice and zest. Let the fruit get tender. Add the sugar and stir until dissolved. Boil hard, and I mean hard for fifteen minutes. Leave to cool.
Decant into jars, tighten the lids and leave to set in the fridge.
I am the jam queen.