This recipe is in categories Victorians, Breakfast, Vegetarian,

Difficulty: not rated
Comments: Be very careful when making jam as it get dangerously hot. Always ask an adult for help.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serving suggestions: Serve on hot toast
This is a vegan recipe

Autumn Figs are at their best in October, eat them whole at room temperature - delicious! Figs are very healthy, the ancient Greeks knew this and fed them to the athletes who competed in the first Olympic Games.
Tip:
You can sterilise jars in a microwave oven. Quarter fill the jar with cold water, dip in your fingers and run your damp fingers completely around the jar. (If the jar has a lid, shake the water around the jar with the lid on, then remove lid - DO NOT MICROWAVE THE LID). Microwave for 1 minute. Everywhere the water has touched will be brought to boiling point and sterilised. Pour out the water and fill with your marmalade - take care, the jar will be very hot!!

• 1.5kg fresh figs
• 750g preserving sugar

1. Wash the figs and cut off the stems
2. Place in large pan and mash with a potato masher
3. Add the sugar, stir and put on a low heat until the sugar has dissolved
4. Increase the heat and bring to the boil,
5. Allow to simmer for 10 minutes, stirring occasionally to prevent burning (take care this mixture is very hot)
6. To test if the jam is cooked, pour some cold water into a saucer and drop a small blob of jam into it. The jam is cooked if it sets; if it is stil a little runny, cook it a while longer and repeat until it is set
7. Allow to cool for 15 minutes, then pour into warm, sterilised jars, filling them almost to the top
8. Cover the jars at once, using waxed discs and set aside to cool
9. When the jam is cold, cover the jars with dampened cellophane, and secure with a rubber band. Store in a cool dry place for up to 6 months
10. Don't forget to label the jam, including a date
11. Once opened, keep in the fridge