Nothing makes me happier than beautiful, seasonal produce! These little figs were in abundance at the markets this weekend, so it was the perfect time to stock up and preserve away. Pop this jam in a toastie with oozy cheese, or alongside brie, gorgonzola and walnuts on a cheese board.
12 ripe figs
2 large red onions
3 sprigs rosemary
1/2 cup brown sugar
1/3 cup apple cider vinegar
salt and pepper
1. Blitz onions, half of the figs and rosemary leaves in a food processor* until finely chopped. Chop remaining figs into small chunks, then add to a large saucepan on high heat with olive oil.
2. Allow the figgy mixture to caramelise and cook down. Stir occasionally as the figs simmer away in their own juices for 5 minutes.
3. Add brown sugar and vinegar, stir well and allow to simmer on a medium heat for a further 10 minutes. Add salt and pepper, taste and adjust as needed.
4. Cook for a further 5-10 minutes as needed. Your jam should be luscious and sticky.
5. Jar it up! Sterilise your jars by washing with hot soapy water, drying completely and then placing them in the oven at 120C for 20 minutes. Be careful popping the lids on! Alternatively, pop into a container and keep in the fridge for up to two weeks.
*If you don't have a food processor, just dice the onions and smash the figs up a little.