FIG CONFITURE RECIPES

Steps:

• Preheat the oven to 170°C (150 fan) | 325°F | gas 3. Place a couple of saucers in the freezer; they will be needed for testing the jam's setting point.
• Combine the figs and water in a large saucepan and cook over a medium heat, stirring occasionally, until the fruit softens.
• Once soft, add the sugar and honey and stir well, scraping down the sides of the saucepan. Reduce the heat and simmer the fruit, sugar and honey for 10-15 minutes until the sugar has dissolved, stirring the jam occasionally. Once the sugar has dissolved, increase the heat and boil the jam for 10 minutes. Place one 1 lb jam jar in the oven with its lid to sterilise it.
• Remove the saucepan from the heat and spoon a teaspoon of the hot jam onto the cold saucers from the freezer; when the jam has cooled, prod it to see if a skin has formed. If it has, the jam is ready. If not, continue boiling for a few more minutes before testing again.
• Once the jam is ready to set, add the butter and stir well until dissolved into the jam; skim off any scum on top and discard.
• Remove the jam jar from the oven and place on a flat, heatproof surface. Spoon the jam into the jar and cover the top with a waxed disc. Seal well and let the jar cool to room temperature before serving.

Steps:

• 1. Place a medium saucepan over medium heat. Place the sugar, water, lemon skin and fruit in the pan. Bring the mixture to simmer. Place the figs in the pan and lower the heat to a very low simmer. 2. Poach the figs for 1 1/2 - 2 hours until the poaching liquid has reduced and the figs are thick and similar to marmalade. Add the walnuts and turn off the heat. Allow the mixture to sit for 1 hour. 3. Remove the figs and store covered in the refrigerator for up to 2 weeks or freeze for 3 months. Reserve the poaching liquid for vinaigrettes, wine reductions or topping frozen desserts.