Ingredients

4 pounds (approx 2kg)of fresh figs
3 pounds (approx 1.5kg) Chelsea White Sugar
4 egg cups (approximately 2/3 of a regular cup, or 160ml) vinegar

Method

Chop fruit into small pieces, add sugar and vinegar.
Boil all together for 3 hours.
Bottle and cover while hot.

This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating

(4 reviews)

Replaced the vinegar with lemon juice. And only had half the amount of figs so halved the recipie ingredients. Great with cheese.

It made a lovely jam with very little fuss.

What's an egg cup
or was that a misprint
sounds good but cant make yet
CHELSEA: Hi there, an egg cup is a little cup you usually use to hold boiled eggs. 1 egg cup is equivalent to approximately 40ml; therefore 4 egg cups would be 160ml or around 2/3 a regular cup. We have updated the recipe accordingly.