Amazing Fig and Almond Jam

When I first acquired my container full of figs my first thought went to fig jam.  How can it not?  My mum had always turned her figs into jam and it was always yummy.  Always trying to better my mums amazing cooking I started to think about what it is I liked about hers.  The thick chunky texture was always a winner with me but it was too sweet.  I remembered having breakfast at Nonno and Nonna's house one morning and the delightful taste of the Beerenberg Fig and Almond jam I had on my toast.  It wasn't just the figs I liked.  It was also the citrusy taste it had as well.  It cut through the sweetness just nicely.  I started to do some on line research when I remembered our backpacker friends from Canada raving about Maggie Beer's Burnt Fig Jam.  Taking all the elements I loved about these three ideas I put together my own recipe.  I hope you enjoy.

From this...

Fig Jam

2kg Figs
1kg Dark brown Sugar
Juice from 2 small lemons
Rind from one small lemon
1/3 cup of roasted almonds chopped 

Soak the figs overnight in the sugar.  The next day boil the figs and sugar together.  Break up the figs with a spoon.  Continue to boil for at least an hour until you get the consistency you desire, stirring occasionally (test the consistency by placing a spoonful on a small plate and letting it cool.  Its easy to tell that way how thick it will be when finished).  Add the lemon rind, juice and almonds making sure it passes the taste test as you go.  Place hot jam into hot sterilised jars.

To this!

I suggest serving on crusty bread with a dollop of cream.  Yum!!