Fresh figs and prunes jam

Easy and delicious, as most jams are, this is the ideal seasonal preserve to use for your breakfast, on/in cakes, on yoghurt, pancakes etc. The combination of figs and prunes, both fresh, is really nice! I have to warn you that the skin of the figs doesn't mash so easily. If you don't like the idea then you can always peel the figs before using them. Also, be careful with the sugar, both these fruits are quite sweet by nature so you don't want to overload the jam with sugar

Recipe of Argyro Barbarigou,
a prominent Head Cook
Check out her site Argiro for more delicious recipes



Ingredients (for 3 X 500ml jars):
800gr. of fresh ripe (but not over ripe) figs, skin on (variety of your choice)
200gr. of fresh prunes
600-700gr. of granulated sugar
1/2 a lemon, the juice
pinch of ground cloves or cinnamon (optional)

Method:
Wash the figs thoroughly and keep the skin on (optional). Using a sharp knife discard the little stem on top and cut them in halves or quarters if they are large. Wash the prunes as well, cut in half and discard their stone.

Arrange the fruits in layers in a large, heavy bottomed and wide pot, sprinkling with the sugar between layers. Cover the pot with cling film and leave in the fridge for the whole night to marinate and release their juices.

Next day put the pot in medium heat and leave the fruits to come to the boil. Every time it is necessary, using a slotted spoon, discard the froth that forms on the surface. The jam will be ready when a thin layer of it sticks on the back of a spoon. *** Keep in mind that the figs are high in pectine and the jam thickens easily, so keep an eye not to stick at the bottom of the pot.

Towards the end of cooking add the lemon juice, the spice (if used), stir and leave the jam to boil for 1-2 minutes more. Take off the heat and equally divide the jam into sterilized jars. Seal carefully with the lids and put the jars standing upside down until the jam is completely cool.

Store in a cupboard or in the fridge when the jar is opened.