1 pound (500 g) dried figs
2 tart apples
4 cups (1 L) water
3 cups (750 mL) granulated sugar
Pinch of salt
Wash and dry figs; remove stems. Chop figs into small pieces.
Peel, core and finely chop apples. Put figs and apples into a large, heavy-bottomed saucepan. Stir in grated rind of lemon and orange. Add water and bring to a boil.
Boil for 10 minutes. Reduce heat and cook for 10 minutes more. Stir in sugar and salt; mix well. Return to a boil, reduce heat and gently simmer for 20 to 25 minutes, or until set (see Tip). Stir frequently to prevent sticking. Add juice from lemon and orange, and stir to blend well. Remove from heat and pour into hot, sterilized jars. Seal. Makes about seven 8-ounce (250 mL) jars.
Tip: To test for jam set
Before starting the jam, place two small plates in the freezer to chill. When ready to test jam for jell formation, drop a teaspoonful on a cold plate and return to freezer for 2 minutes. Run your finger through the cooled jam. If the surface wrinkles, the setting point has been reached. If not, cook a couple of minutes more, and then test again on the second chilled plate. Repeat, if necessary.