As bakers and bread circle members know, we had many figs on our tree outside the bakery this year. They were wonderful and with it also being a great year from blackberries, I wanted to make fig and blackberry jam again. This recipe came from Paloma of Tiny Marmalade who I have quoted here before. I’m putting the recipe down because others may want to try it and its great if we can share recipes.
500gr (approx) fresh figs, stemmed and quartered
300gr (approx) fresh blackberries
Zest peel of one lemon
Zest peel of one orange
1 freshly squeezed lemon
500 gr granulated sugar
(I’ve only got one jar here but we did make a lot more!)
Add all ingredients to a large pot over medium-high heat. Toss to combine and bring to a boil.
Reduce heat to medium and allow mixture to cook for 40 minutes, or until the jam reaches a thick consistency that moves quite slowly on a chilled plate.
Move to desired jar(s) and allow to cool completely before refrigerating.