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2. Fig Jam


1kg ripe figs

3 cups sugar

3 dsp brandy

2 dsp lemon juice


Wash the figs thoroughly and peel. Cut into little pieces and place in a saucepan.  Add the sugar and brandy.

Leave to one side for about 2 hours

Place onto medium heat and stir.  When the mixture has started to boil, lower heat if necessary and when setting point is reached add lemon juice.  Boil for a minute or two then take off the heat. 

When jam has cooled down pot in usual way. 

Fig Jam is best stored in the fridge.



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