Our regular readers will be shocked and amazed to see this jam contains figs. Those with a fear of canning can stop sweating. This is a quick jam.
Chunky plum and fig jam
- 3 pounds dark-skinned plums (about 12 large) quartered, pitted
- 1 cup figs, quartered
- 1 cup sugar
- 1 tsp lemon juice
- 3/4 tsp ground allspice
Dump fruit, sugar, spice and lemon juice in a heavy three-quart saucepan. Put a lid over it and cook on low, stirring occasionally, until the sugar dissolves and the mix gets juicy, about 15 minutes. Take the lid off and turn the heat up to medium, stirring occasionally. Cook until plums fall apart and mix is thick, about 25 minutes. Transfer to a bowl and refrigerate. Serve with bread or alongside pork.