Gift From The Kitchen...

These Jam filled jars, make a very nice gift. So make sure to share with friends and family and send them jars of your jam creations.

Important Safety Measures

  • The odor from an opened jam jar is supposed to be pleasant. At any point the odor is not right, discard that jar and its content. Do not eat that jam.
  • Always check opened jars for odors, patches of mold, foamy or murky appearance, or if the lid had popped up. If any of those are present, discard the jam and do not consume.
  • Jars for canning jams must be sterilised.
  • Follow altitude instructions in your sterilising process

Now you can Make your own Jam & Have it 🙂 So here is my favourite: Teita’s Very Simple Figs Jam Recipe. Don’t forget that you can gift a homemade jam jar to a friend… and when it is one that is this good, your friends will definitely appreciate it!! Give it a try, and I assure you, you are in for a treat…


  • 1 kg Fresh, ripe yet firm good quality Figs
  • 200g caster sugar
  • 4 tbsp water
  • 1/4 cup toasted slithered almonds (optional, for crunch)
  • 1 tsp DS Cake Spice mix (optional for an extra layer of flavour)

Wash & dry the figs. Peel and quarter the figs, and set aside.

Start by preparing the syrup.

Place water, sugar and spice mix in a large pot over medium-high heat, and stir until the sugar is melted. Once melted add the figs and almonds (if using) to the syrup and vigorously boil until thickened. Skim off the foam when present.

To test for doneness, dip a metal spoon into the boiling mixture, then hold it over the pot. If it is done, a few drops will hang off the edge of spoon, then come together forming an almost transparent sheet-like consistency. Or If you have a candy thermometer, then place it into the boiling mixture. The jelling point is when the thermometer registers 220F (or 8F above the water boiling point at sea level).

While cooking Sterilise your jars.

Fill the hot cooked Jam inside the prepared jars, making sure the fruits are covered fully with the syrup.


Allow 1/2 inch head space between food top and rim. Cover the top with jam sheets and wipe the rims then seal with the sterilised lids.

Process sealed jam jars in a boiling water canner for 15 minutes for 1 500g jars and 20 minutes for 1 KG jars.

Allow to set at room temperature for 12 hours. Test the lids by pressing the centre and ensuring it remains pressed.

Store in cool, dark, and dry place for up to 1 year. Allow the jam rest for 3 days before opening.

Fig Jam & Cheese are delicious.

Both Figs and Fig Jam pair very well with cheeses, specifically soft cheeses like Camembert, Brie, or blue cheeses.

I love this Figs Jam paired with my DS Goat’s Milk Rolled Labneh Balls and also with DS Nabulsi Cheese. It makes the best breakfast ever, ever, ever!

This Jam is also good with crispy bacon, or roast beef… For the purist, you will love this simply spread on buttered toast.



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