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Val Stone's Fig & Pumpkin Spice Jam

Introducing Val Stone's delightful Fig & Pumpkin Spice Jam recipe, where the rich sweetness of figs meets the warm embrace of pumpkin spice. This scrumptious preserve combines the autumnal charm of ripe figs with the comforting notes of cinnamon, nutmeg, and cloves. Val Stone, with her culinary expertise, brings you a harmonious blend of flavours that will elevate your breakfasts and afternoon teas. Get ready to indulge in a taste of the season with this uniquely British twist on a classic jam.

Prep time: 45 Minutes
Easy

  • 1kg Ripe figs, cut into quarters

  • 140ml Water

  • Zest and juice of one large unwaxed orange

  • Zest and juice of an unwaxed lemon

  • 450g Granulated sugar

  • 1 tsp of powdered pectin

  • 4 Drops of Pumpkin Spices Spice Drops®


  1. Place 3 clean jars in the oven on 80C fan for 20 minutes to sterilise them.
  2. Put the figs in a heavy bottom pan with the water and bring to a simmer allow the figs to simmer for 10 minutes or until the pieces of fruit are soft and juicy.
  3. Stir the powdered pectin into the sugar until it is well combined and stir into the fig mixture allow the sugar to dissolve and add the orange juice, orange zest, lemon juice and zest.
  4. Allow to boil for 10 minutes stirring regularly ( I set a timer for 3 minutes then stir ), after 10 minutes, turn the jam down to a slow simmer and test the jam by putting a spoonful onto a cold plate. After 5 minutes if you run your finger across the jam and it doesn’t run back the jam is set. If the jam runs back then bring the jam back to the boil for a further 5 minutes.
  5. Remove the pan from the heat and allow the jam to sit for 10 minutes, pour the jam into the jars, seal with waxed circles seal with lids and label.
The jam will keep well unsealed for a year in a cool dark place.
A note from Val:
I have a mature fig tree in my garden and it fruits really well probably because it's in a sunny spot. My sister and brother-in-law, Susan and Wilhelm gave me the tree as a 2ft shrub and they have guided me over the year with tips for ensuring a good crop, it is now 8ft tall. I will keep it pruned to this height and let it branch horizontally.
I enjoy figs simply cut into quarters and added to my breakfast yoghurt, cereal or
porridge. They are delicious baked in red wine and honey but this latest
development is absolutely delicious. The jam can be spooned into your porridge,
yoghurt or on top of cereal. It is perfect for spooning onto vanilla ice cream and
folded into apples when making a crumble or a pie.
I use powdered pectin in this jam as the set would be too light, powdered pectin
also works well when making jams with other low pectin fruits such as strawberry.
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