Fig jam

2kg of ripe figs

3/4 cup orange juice

1/4 cup lemon juice

2 tbsp sweet sherry

1 kg of sugar

50g Jamsetta

Wash and dry figs, remove stems and chop finely.  Place in pan with juices and cook until soft.  Stir in sugar and stir until disolved.  Add jamsetta stirring constantly, bring to the boil for one minute and then stir in sherry.  Bring back to boil and boil rapidly for 5 minutes.  Test for set.  Remove from heat and stand for 5 minutes before filling jars.

A Fowlers recipe.

Fig collection is not made easier when your cow gets in the orchard and eats most of the figs before you head out with your bucket.  I managed to make up numbers by stopping at the fig tree on the road down near the bridge on our lower boundary.  I also had to climb our tree to gather the figs the cow couldn't reach and the cockatoos hadn't yet eaten. It was worth the extra effort.