If you do one thing in September then you must preserve the fruity flavours of plums and figs, which are undoubtedly at their very best right now. And what better way to do so than to make a batch of homemade jam, free from additives and packed full of fruit. Not only is jam making extremely therapeutic as I discovered, but the smell which will waft through your house is too good to be true.
My fig and plum jam however should come with a warning. Not only is it extremely moreish but it also tastes and smells like Christmas in a jar. So if you’re not quite ready for festive flavours in September then keep a lid on it until December to enjoy yourself or give as a homemade gift. I have a feeling these jars are going to be filling a few stockings!
1 cup of xylitol (or caster sugar if you’re looking to make a larger batch as it is cheaper.)
1 tsp. of ground cinnamon
1 tsp. of ground cloves
100ml of water
The juice and zest of one large orange
The Cooking Bit…
1. Begin by removing the stones from the plums and cutting them into halves. Remove the stocks from the figs and cut them into quarters.
2. Place into a pan and cover with 100ml of water as well as the zest and juice of the orange. Bring to the boil and heat for 20 mintutes, gently squishing the fruit until it sowly begins to reduce.
3. Then mix in the xylitol or caster sugar as well as the cinnamon and cloves, and boil for a further 20 – 25 minutes. It’s very important that you keep a watchful eye over the jam at this stage, stiring it gently with a wooden spoon ensuring it doesn’t stick to the bottom of the pan.
4. Finally divide the jam between two 370g jars. Leave to cool before placing the tops on securely.