FIG JAM
4 - 8 ripe figs 2.5ml fresh thyme leaves
METHOD
Trim the tips off the figs, and cut the figs into small pieces. Put them in a saucepan, preferably non-stick. Add the thyme leaves. Cook over medium heat until the figs begin to boil. Reduce heat and cook very slowly for 30-45 mins, stirring occasionally. If pan is not non-stick you will need to stir frequently to prevent sticking. When finished the jam is a dark and very thick. Eat hot with ice cream or cold with salty cheese like stilton or foie gras.