⏳ Yield & Time

Yield: 2-3 jars servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 2 medium Apples (Granny Smith recommended)
• 1 cup Figs (fresh or dried)
• 1 cup Honey
• 2 tablespoons Lemon juice
• 1 teaspoon Ground cinnamon

📖 Instructions

1. Wash and prepare the fruit: First, give your apples and figs a good wash. Core the apples and chop them into roughly 1-inch pieces. Halve or quarter the figs, depending on their size. (I usually quarter them unless they're particularly small, like those adorable little brown ones).
2. Combine ingredients: In your large saucepan, combine the chopped apples, figs, honey, lemon juice, and cinnamon. Give everything a good stir to ensure it's all nicely coated and ready for the next phase.
3. Simmer the jam: Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Skim off any foam that rises to the surface. (Trust me, this foam is the jam's attempt at an escape artist act, and we've got to thwart it!).
4. Cook until thickened: Once simmering, reduce the heat to low and cook, stirring frequently, for about 30-45 minutes, or until the jam has thickened to the desired consistency. You'll know it's ready when it starts to sheet from the spoon – that's my magical moment. (To test, place a small spoonful of the jam on a chilled plate; if it wrinkles when you push it with your finger, it's ready).
5. Strain the jam (optional): If you prefer a smoother jam without apple or fig pieces, strain the cooked mixture through a fine-mesh sieve into a clean bowl. This is totally optional, though. I love those little fruit chunks.
6. Fill and seal the jars: Carefully ladle the hot jam into your sterilized jars, leaving about 1/4 inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth and carefully seal the jars with their lids. (Don't skip the lid, we don't want any surprise explosions in your pantry!)
7. Process jars (optional): For longer storage, you can process the filled jars in a boiling water bath for 10 minutes. However, if you're not using your jam immediately this is usually the best way to guarantee its longevity. But, if you eat it all within a couple weeks or a month like I do, this step isn't necessarily essential. But if it's for a friend, it's necessary to add this step.
8. Cool and store: Let the sealed jars cool completely. Once cool, you should hear a satisfying 'pop' as the jars seal. If you don’t hear the 'pop' then your seal hasn't worked, and you'll need to keep it in the fridge and consume quickly.
9. Enjoy! :Spread your homemade apple-fig jam on toast, biscuits, or yogurt! Or just eat it straight from the spoon! (Don't judge me. I do it, sometimes!)

📝 Notes

• Adjust sweetness to your preference. For a less sweet version, reduce the honey. Dried figs will need less cooking time than fresh figs.
• Always use clean and sterilized equipment to prevent contamination.
• If using dried figs, soak them in warm water for 15-20 minutes before using.
• Feel free to add a pinch of ground nutmeg for extra warmth, if you dare to go beyond my version!