Fig and Rosemary Jam

INGREDIENTS

• 1 kg fresh figs, washed, stemmed and quartered
• 500 g sugar
• Lemon juice
• 2 to 3 sprigs of rosemary per kilo of figs

STEPS

1. Rest first, it is worth it. Mix the figs, sugar and lemon juice in a very large bowl or straight in the preserving pan. Cover and leave in the fridge for four hours or overnight.
2. Cook. Transfer to a large preserving pan or to several heavy-bottomed saucepans. Add the rosemary. Bring to the boil, then simmer for 35 to 45 minutes, stirring regularly.
3. Check the set. Drop a little jam on a cold plate: it should set slightly.
4. Fill the jars. Remove the rosemary and pour into sterilised, freshly boiled jars. Seal, turn upside down for five minutes, then leave to cool.