Fig & lavender conserve

Conserva de higos y lavanda

This conserve is so versatile and delicious you’ll probably end up needing to double this recipe to keep up with demand. Apart from spreading it on fresh bread or toast, try it served with soft or hard cheeses, as a side dish to meat terrines or pan-fried pork, used as a glaze for oven-roasted duck, as a filling for a sponge cake or in a decadent fruit smoothie.

MAKES 1 KG (2 LB 4 OZ/4 CUPS)

1 kg (2 lb 4 oz) ripe figs, stalk tips cut off, cut in half lengthways

385 g (13½ oz/1¾ cups) sugar

1 tablespoon edible dried lavender flowers

juice of ½ lemon

To sterilise the jars and lids, put them into a large saucepan of water over high heat. Bring to the boil and boil for 10 minutes. Remove from the water and allow to air dry, upright, on a clean tea towel (dish towel). Alternatively, preheat the oven to 200°C (400°F/Gas Mark 6) and put the jars and lids into the hot oven for 15 minutes, then allow to cool to room temperature on a clean tea towel.

To make the conserve, put the figs into a large bowl. Put the sugar and lavender flowers into a food processor and blend for 1–2 minutes. Add the lavender sugar to the figs and mix well to coat. Leave the figs to macerate for 2–4 hours.

Put the figs and lemon juice into a large, heavy-based saucepan over high heat. When the liquid begins to boil, reduce the heat to medium–low and simmer for 40–60 minutes.

To test if the conserve is ready, spoon a lttle liquid onto a plate and immediately draw a path with your fingertip through the middle. If the jam stays separated, it is ready.

Transfer the jam into the sterilised jars, filling to the top. Once the steam has escaped, put the lid on tightly and put the jars into another large saucepan, cover with water, and bring to the boil over high heat. Boil gently for 10 minutes. Allow the jars to cool.

Note

Label the jars with the date and contents. Store in a cool, dark place for up to 3 years. Once opened, store the jam in the fridge and use within 1 month.