Step 1

The night before prepare the figs by trimming the stems, chopping in half and then chop each half into nine pieces, cutting in 3 both ways. (If you like a finer textured jam then chop into smaller pieces.)

Step 2

Place the halved lemon skins into a glass bowl along with the chopped figs and pour over the sugar followed by the lemon juice, cover and leave at room temperature overnight.

Step 3

Place all the fruit mixture into a preserving pan (or one of similar size) and gently heat until all the sugar has dissolved.

Step 4

Increase the heat and bring the mixture up to a rolling boil.

Step 5

Reduce the heat and simmer for 38 - 40 minutes, stirring regularly until the mixture is looking thick and syrupy. You can use a potato masher to break up the figs if you wish.

Step 6

Discard the lemon skins and pot up in hot sterilised jars and seal with lids immediately.

Step 7

Store in a cool dry place and once opened store in fridge where it will last months. Jam is best eaten in 1st year but will last years if stored properly.

Step 8

Makes 1 ltr of jam (which for me filled just over 1 large and 2 small jars).