Fig and Cranberry Conserve
Method
1. Quarter the figs lengthwise then slice thinly. Sort through the cranberries and discard any that are soft or brown.
2. Slice one of the lemons and remove all the seeds, then chop it finely, peel and all. Squeeze and reserve the juice of the second lemon and discard the rind.
3. Combine the figs, cranberries, apples, chopped lemon, lemon juice and water in a large stainless steel jam pot and heat gently, stirring, until the berries begin popping and releasing their juice. Bring the mixture to a simmer and cook, stirring often, until all the fruit is tender.
4. Add the sugar gradually and stir over a low heat until it is completely dissolved. Only then do you bring the mixture to a hard, spitting boil, and keep it boiling, stirring often with a long-handled wooden spoon for about 8-10 minutes, until it sets. Stir in the Kirsch and cook for another minute or so then ladle into the hot sterile jars, leaving about ½cm headroom, and
seal.
5. Allow the jars to cool then wipe them off, label, and store in a cool, dry place.
Ingredients
450g / 1 lb fresh cranberries, washed
450g / 1 lb fresh figs, washed and trimmed
2 Bramley apples (or other cooking apple), peeled, cored and coarsely chopped
2 unwaxed lemons
120ml / 4 fluid oz water
900g / 2 lb sugar
2 tablespoons Kirsch
You will need a quantity of jars and lids, sterilised in the
oven.
