I have not been able to get pectin here for a while now, so this recipe was perfect in that it does not require pectin! You just cook the fruit long enough for it to thicken and gel- I assume there is some natural pectin involved here, in the fruits' skin. When I made this, I did not use the fig peel, but I have since found out that using the peels is just fine; they should cook down enough. Just cut off the stem and the bottom part. I left the skin of the plums on; I'm sure this provided some of the gorgeous color.
To help you tell when the jam is done, look at this link on making jams without pectin. I did the plate test, but I actually found this link AFTER making the jam. I'd use the temp test next time, just to make things easier on myself.
Spiced Fig & Plum Jam
adapted from Not Without Salt
3 tart plums, roughly chopped
1 pound fresh figs, roughly chopped (stemmed)
1 cup sugar (I used raw sugar)
splash of lemon juice
1/4 teaspoon ginger
2 cardamom pods, smashed, or 1/4 teaspoon ground cardamom
1 cinnamon stick
pinch sea salt
1. Add all ingredients to a medium sauce pan with a small splash of water. Cook and stir on medium until reduced and when placed on a plate that has been placed in a freezer, is the consistency of a slightly loose jam. About 15-20 minutes or so. The jam should be thickened and everything should be cooked down nicely. Store in the fridge. (I kept the cinnamon stick in).
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