This beautiful pear and fig jam makes a perfect condiment for everything from fresh, fluffy scones to your morning piece of toast. Here, we’ve cooked up some pastry puffs to serve the pear jam with, topped with whipped cream. However, if you’re just interested in the jam, simply follow steps 1 through 6. Omit all the ingredient in the “to serve” section when doing your grocery shopping.
Ingredients
Method
Peel 4 large strips of peel from the lemon and juice; set aside.
Wash and dry the figs and remove the stems, half or quarter figs if they are large.
Combine lemon juice, figs, pears and sugar in a large heavy based saucepan and stir over low heat until sugar has dissolved a little.
Tie spices and lemon strips in a small piece of muslin and add to the fig mixture.
Bring to a rapid boil and boil hard (a rolling boil) for 10 minutes. Reduce heat and boil gently for 20-30 minutes.
Test setting point by dropping a teaspoon of the jam onto a cold saucer. Leave 30 seconds or until it comes to room temperature and push the jam gently with your finger. If it wrinkles slightly then it has reached the setting point.
Remove muslin bag pour into sterilised jars.
To serve jam, slice puff pastry into thin slices. Roll out lightly and dust in combined icing sugar and cinnamon mix. Cook 1-2 minutes each side in a dry frying pan until golden and crisp.
Serve pastry triangles with a dollop of fig jam and whipped cream.
When are pears in season?
In Australia, pears are at their finest during autumn and winter.
How to sterilise jars for jam
For Test Kitchen advice on how to sterilise jars for you pear jam, as well as correct storing techniques, read this article.
