Fig Jam

The making of Fig Jam
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Pour jam immediately into sterilised, warmed jars, close lids and turn upside down to self pasteurise; turn upright after approximately ten minutes and allow to cool

Pour jam immediately into sterilised, warmed jars, close lids and turn upside down to self pasteurise; turn upright after approximately ten minutes and allow to cool

Jam has reached setting point at 105°C or when liquid sets rapidly after depositing a small amount onto a cold plate

Jam has reached setting point at 105°C or when liquid sets rapidly after depositing a small amount onto a cold plate

keep on a fast boil until jam reaches setting point, skimming foam and scum from the surface

keep on a fast boil until jam reaches setting point, skimming foam and scum from the surface

Fresh green figs marinating in sugar

Fresh green figs marinating in sugar

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