TRY this recipe for spicy fig and orange microwave jam, from The Weekly Times food editor JEREMY VINCENT
In a large microwave dish, put 1 1/2 cups diced, fresh figs (6-10 figs, depending on the size of the figs), 1/2 cup seeded, peeled and diced orange, 1 1/2 cups of sugar (reduce if you want, though it won't set as well), 1 1/2 teaspoons grated orange peel, 3 tablespoons lemon juice, 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves, 1/4 teaspoon cinnamon and 1/2 teaspoon butter.
Stir to combine and let sit for 30 minutes for the fruit to macerate in the sugar. Place in the microwave.
You will cook the fruit mixture on the high setting for about 15 minutes.
As soon as the mixture starts to boil, after about 6-8 minutes, stop the cooking and stir.
Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous.
If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your fingertip to see how thick it is.
If it is runny, cook it a couple minutes more.
You can also check by seeing how the jam runs off a spoon. If it seems to firm up a bit as it drips, it's done. You should now have about 2 cups of mixture.
Pour into jars, leaving a little headroom from the top of the jars.
If you want to keep your jam in a cupboard, then use sterilised jars (heat them in the oven at 200C for 10 minutes).
If you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do.
