GREEK FIG JAM
Makes roughly 5 cups of jam
Preparation time: 5-10 minutes
Cooking time: 30 minutes
1 pound small, immature green figs, washed and patted dry
2 cups sugar
1 1/4 cup water
juice of 1/2 lemon
Things I added:
2 tablespoons fresh rose petals
1 teaspoon orange flower extract
pinch of sea salt
(Can reduce sugar to 1/2 to 2 cups for a less sweet product.)
Trim the knobby stalks off the figs and cut off any imperfections on the skins. Cut slits in the fig skins and allow to soak in water for 24hr, changing water twice (this helps the latex ooze away)
Put the water and the sugar (and the orange flower extract) in a heavy based pan and bring to a boil, stirring all the time. Stir in the lemon juice and figs and boil rapidly for about 5 minutes.
Reduce the heat and simmer for about 20 minutes (add rose petals), until the syrup thickens and the figs are tender.
Leave the figs to cool in the syrup, then spoon them into scalded jars. Leave them to stand for a few days before eating them. You may wish to mash them for more of a jam consistency or keep them whole.
I have not used this recipe before and I don't know how immature they are talking about but it's the best I could find.