Wash the figs in clean water, then remove the tops and quarter them. Place in a large stainless steel pan.
600 g fresh figs
Peel, core and roughly chop the apples. Add to the pan along with 12 fl oz water.
3 cooking apples
Grate in the lemon zest, then juice and add to the pan along with the pomegranate molasses.
3 tbsp pomegranate molasses, 2 lemons
Bring to the boil, then simmer for a few minutes until everything is soft. Add the sugar and stir until dissolved. Boil for about 15 minutes until setting point is reached. Test this by placing a saucer in the freezer, spooning in a bit of jam and seeing if it wrinkles when pushed with a finger.
I made 4 standard jars and 4 mini ones to be used as Christmas presents.Will keep for a year in a cool dark place if well sealed. Store in the fridge once opened.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.