Fig jam scented with earl grey tea and star anise

Method

1. Put 2 small plates in the freezer ready to test the set of the jam. Pour 500ml boiling water into a jug with the tea bags and leave it to brew for about 10 minutes.
2. Wash the figs, then cut off the stems. Quarter or dice the fruit and put in a heavy-based pan or a preserving pan. Add the tea bags and water and bring up to a simmer. Cook at a gentle bubble until the figs are very soft (10-15 minutes), then remove the tea bags and add the sugar, lemon juice and star anise. Keeping the heat low, stir the preserve until you’re sure all the sugar has dissolved and there’s no grittiness left in the mixture.
3. Turn up the heat, bring the mixture to a rolling boil and cook for 6 minutes (set a timer). Turn off the heat, then test the jam for a set.
4. Using a jam funnel if you have one, pot the jam into the still-hot sterilised jars. Seal with the lids, leave to cool, then label before storing in a cool dark place until needed.