Taken from Le Pain Quotidien Cookbook (Octopus Publishing; £20)
Ingredients
- 1½ cups (10z/300g) dried figs, cut into quarters
- ¼ cup (1oz/25g) dried or ⅔ cup (2oz/50g) fresh or frozen blueberries
- 1 cup (7oz/200g) superfine (caster) sugar
- 1¾ cups (13fl oz/400ml) water
- juice of 1 lemon
Method
Start by sterilising the jam jars. Preheat the oven to 250°F (120°C/gas mark ½). Wash the jars and their lids in hot, soapy water, rinse thoroughly and place in the oven for 10 minutes while you prepare the jam
Meanwhile, place all the ingredients in a saucepan with a heavy bottom. Bring to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes, or until the jam has thickened to a sticky consistency, stirring continuously to break up the fruit and dissolve sugar
Remove the pan from the heat. Using a hand-held blender, blend the jam until the skins have brown down and the jam is smooth
Pour the jam into the warm sterilised jars and seal with the lids
Store the jam in the refrigerator and use within a month.
