Fig jam

Method

• step 1

  Trim any hard bits from the figs, then cut into quarters. Put in a large saucepan along with 100ml water, the orange zest and juice, cardamom and star anise.

• step 2

  Put over a medium high heat and simmer for 6-8 mins, stirring, until the figs have started to soften and release their liquid.

• step 3

  Stir in the sugar until dissolved, then bring to the boil. Cook for 20 mins, stirring frequently, until it starts to thicken. Use a dessert spoon to skim off any bits that float to the top.

• step 4

  Reduce the heat and bubble very gently for another 10 mins until thick and syrupy. It will still be quite runny, but will thicken when cooling.

• step 5

  Turn off the heat and leave to cool slightly before blitzing with a hand blender if you like a smoother texture. Transfer to sterilised jars, seal tightly then store, unopened, for up to six months, or opened in the fridge for up to three weeks.