Wash the figs, take off their stalks and cut them into eighths. Pop them in your preserving pan with the sugar, give them a quick stir, and leave them for a couple of hours.
Prepare your apples and stew them until soft.
Add the apples and lemon juice to the fig and sugar, and on a low heat dissolve the sugar.
At the same time, pop your jam jars and lids in a low oven to sterilise them, you’ll need about 5 (depending on their size).
Once the sugar is dissolved, bring it to a boil and bubble away until the setting point is reached.
Spoon it into your jars, seal them and then eat it when you want!
