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You will need:
2 kg figs
1.8 kg sugar
Grated rind of 2 lemons
4 lemons squeezed
Wash the figs and remove any hard bits and bruising but keep skin on.
Place them in a large pot with the lemon juice, sugar and grated lemon rind. Bring to a boil on moderate heat.
Bring the figs to boil until they are a golden color and the jam reaches setting point. Stir in the honey and mix with wooden spoon.
I use the saucer method for testing the setting point. Place a saucer in the freezer and test the jam by putting a few drops on the cold plate. If the jam wrinkles when you push it with your finger, it has reach setting point. If it is still runny, return to heat, boil and retest. The best color is achieved when the jam is not over heated for a long period of time, but this is a matter of preference.
Now you will need to sterilize the jars. Rinse them in clean warm water and allow them to drip dry and place upside down on an rack in the oven at 150C for half an hour.
Pour the jam into the jars preferably through a funnel. I wear latex gloves to prevent contamination. I like to the jam into warm jars while it was still warm.
If you are going to store the jam, I suggest placing a disc of waxed baking paper onto the jam before covering with a lid.
You will need to store the jam in a cool dark place. This is a lovely thick jam. More like a compote or what they call an extra jam.