Fig jam with almonds, lemon and rosemary

Ingredients

• 16 fresh, ripe figs
• 100 ml natural mineral or filtered water
• 400 g rice malt syrup
• 6 tablespoons muscovado sugar
• 2 handfuls of almonds, peeled
• 2 teaspoons dried minced rosemary
• zest of 2 lemons (organic), cut into ribbons using a potato peeler

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Preparation

• Wash the figs, trim them and divide each one into four wedges (lengthwise) and put them in a large heavy-based saucepan.
• Pour the water, the rice malt syrup, then add the sugar, almonds, rosemary and the lemon zest.
• Toss until combined and start cooking over medium heat, stirring now and then.
• When the figs start to soften, change heat to low and simmer for around 30 minutes, or until the jam has thickened.
• Stir to keep the jam from sticking to the saucepan. When the jam has reached setting point, pour it into individual jars.
• Let cool before covering each jar with a tight-fitting lid.
• Store in a very cool and dark place (it keeps for around one year in the fridge).