Spiced Fig Jam

Cook Time 1 hour

Servings 2 x 250ml jars


500g fresh figs

250g caster sugar

1-2 strips of lemon peel

1 tsp of Chinese 5 Spice (a mix of ground star anise, cinnamon, nutmeg, white pepper, ground fennel seeds)

Crackers, cheese, bread and walnuts, to serve


Place the figs, sugar and three tablespoons of water into a pot and stir to combine. Cook over medium heat and bring to a boil before turning down to low heat. Add the lemon peel and 5 spice and cook for 30-45 minutes, skimming off any impurities that rise to the surface. Stir occasionally to break up the figs.

To test that the jam is at the setting point, place a dollop on a plate that has been chilling in the fridge. Return to the fridge for a few minutes and then remove. If it is gel-like and wrinkly to the touch it is ready. For more accuracy use a sugar thermometer. The perfect temperature is 105°C.

Fill sterilised jars (see note) with jam and seal. Cool completely before serving.

Arrange cheese on top along with crackers, bread, walnuts and the spiced jam


To sterilise the jars, preheat the oven at 120°C. Place the washed glass jars and lids (not plastic) on a baking tray and heat in the oven for 15-20 minutes.


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