Apple and Figs Jam

Another tasty jam [sweet sourish flavour] from Amy Beh's collection that I have prepared sometime ago.  I made this jam again and would like to share with those interested to make their own preserves.  Probably, I will use some to bake a chiffon cake like the one with Red Plums Jam.

Ingredients

[makes a  bottle and a half x 400 gm]

450 gm Granny's Smith green apples [about 5 apples] - remove skin and chopped finely

50 gm figs - soaked and chopped small pieces

Rind of 1 orange

250 ml water

200 gm sugar

1. Place all ingredients [except sugar] in a pan.  Bring it to a boil and lower heat to cook until fruits are soften [I blend it a little to get a finer texture] and water reduced.
2. Add in sugar and continue to simmer.  Stir occasionally to mix ingredients well.  In the meantime, place a small saucer in the freezer to chilled [for testing if jam is ready].  Simmer until it gels up.  Place a teaspoon of jam on saucer.  Leave in fridge for a few minutes and jam should be ready if it forms a mass.
3. Store in sterilised airtight bottles.  Always refrigerate jam as homemade jams are without preservatives.

Chiffon cake using homemade apple figs jam