4 Lemons
4 Cloves
2kg Figs cut in to 1/4
750g Jam Sugar
Fig Conserve recipe method
- Grate the zest from the lemons and squeeze the juice, reserving the pips in a muslin bag.
- Place the figs with a little water, Lemon juice, muslin bag of pips and zest in to a suitable pan.
- Bring to the boil and allow to simmer for 10 minutes.
- Add the sugar and bring back to the boil. Take to setting point (104-105°C)
- Pour into sterilised jars & label: How to sterilise jars
CHEFS NOTE:
• Shelf life: 1 year
Original recipe from a 2 Michelin star chef for an organic farm kitchen