I know that I have a couple of popular jam recipes here on my blog, but I’m going to have to say this – this fig jam is the best one!  I have used honey as part of the sweetener (you can’t use it as the entire sweetener unfortunately) and the spices add such a lovely, warm flavour.  The lemon makes the flavours really ‘pop’ and adding it towards the end means it doesn’t change the consistency too much.  I do hope you try this 🙂

1-1.2kg figs, quartered – you need to make sure a few of them are a little under ripe as they are higher in pectin and this will be what sets the jam
150g coconut sugar or rapadura
120g raw honey
1 tsp vanilla powder
1 tsp cinnamon
1/8 tsp ground cloves
40g lemon juice

1. Place figs, sugar, honey and spices in mixer bowl. Cook for 30 minutes/steaming temperature/speed 2/MC off, basket sitting on top of the lid to prevent splatters.

2. Add lemon juice. Cook for 5 minutes/steaming temperature/speed 2/MC on.

3. Transfer hot jam into hot, sterilised jars. Seal immediately.

4. For maximum shelf life, I highly recommend water bathing the filled jars. To do this, place jars in a large stock pot with a tea towel or cake rack on bottom of pot. Cover with hot water from the tap and bring to the boil. Boil for 10 minutes. Leave in the water to cool, or very carefully remove the jars from the water with a jar lifter and leave to cool on your kitchen bench on a tea towel. Store in a cool, dark place and when you open each jar, transfer it to the fridge. This will last at least 12 months unopened, then approximately 8 weeks after opening.