Strawberry and Fig Jam

1 kilo Fresh hulled Strawberries

1 kilo Fresh Figs

Juice of one lemon

1.25kg Sugar

1 vanilla pod

Wash and chop the fruit.  Put fruit in a large non corrosive pan (use stainless steel) and bring to boil. Add sugar and lemon juice, and stir until sugar dissolves.  Using pastry brush and water wash down any sugar granules that stick to the side as these may crystallise your jam.  Also ensure that no sugar crystals are attached to your stirring spoon. 

Cut the vanilla pod lengthways and scrape out the tiny seeds and put everything in the jam mixture.  Boil rapidly for at least 15 minutes or until Jam reaches temperature of 105degrees centigrade.  

Prepare jars by thoroughly washing with soapy water and heat in oven 220 deg centigrade for at least 15 minutes. Ladle jam in jars taking care not to overspill on the rim, put some vanilla pod in each jar for decoration and fragrance.  

Close with lid and turn the jar upside down for 5minutes.  The intense heat will help kill any bacteria inside the lid.  Turn back into the upright position and wait for the lovely plop that indicates that your jar is properly sealed.  Will keep for over a year in a cool dark place.