Figs are present in the stories and iconography of every major religion, but I adore them for their sweet sweet jam.
Figs are in season here in Australia, so I picked up a few to experiment with. I quickly realised that this jam tasted so good and was so simple that it would be a definite repeat this season, and my first batch may not make it to the jars.
1. Combine 6 coarsely chopped ripe figs and ½ cup water in a saucepan. Simmer, stirring occasionally, for 30 minutes until tender. Cool slightly.
2. Blend in food processor until smooth.
3. Combine purée and sugar in heavy-based saucepan over medium-low heat. (same weight sugar as purée). Cook, stirring until sugar dissolves. Reduce heat and cook, stirring occasionally, for 2 hours until mixture is thick.
4. Cool off heat for 30 minutes before refrigerating.