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Fig & Laager Rooibos infused Jam

Ingredients

500g Ripe figs, stalks removed
180g Granulated sugar
2 Laager Rooibos tea bags
¼ cup Water
1 Small lemon, juiced
½ cup Apple pectin stock *

Method

  1. Thinly slice the figs, then place into a saucepan, together with the teabags and water.
  2. Simmer for 5 minutes on low heat, until the figs start to break down.
  3. Add sugar, lemon juice and pectin stock.
  4. Slowly bring to the boil, stirring frequently so the fig doesn’t stick to the bottom. Boil for 5 minutes.
  5. Remove from heat and set aside to cool.
  6. Once cooled, carefully remove teabags.
  7. Pour into sterilised jars and seal immediately with sterilised lids.
  8. Store in the fridge.

Apple Pectin Stock*

750g Green apples
250g Sugar
750g Water
2 TBSP Lemon juice
  1. Wash apples and remove stems, then cut into quarters. (Don’t core or remove seeds).
  2. Add apples and water to a large pot and bring to the boil. Reduce to medium heat and simmer for 10 minutes until apples are soft. 
  3. Remove soft apples from the pot with a spoon and place into a meshed sieve/ strainer. Press gently with the spoon to release juices. (Make sure no pulp goes through). 
  4. Strain juice again in case of impurities – use a muslin cloth overnight.
  5. Once strained, it is ready to cook with.
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