1 kg figs
3/4 cup orange juice
1/4 cup lemon juice
2 tbs sweet sherry optional
1 kg sugar warmed
1. Wash figs, cut off stems, and chop roughly. Place in large saucepan with juice and sherry.
2. Bring to the boil, reduce heat and simmer until figs are tender.
3. Add sugar and stir over low heat until sugar has dissolved.
4. Increase heat and boil uncovered for approximately 25 minutes, or until jam jells when tested on a cold saucer. Pour into hot sterilized jars.