Mar 13, 2010
Whole fig jam
Absolutely delicious jam, especially with good cheese and glass of wine!
500 g ripe figs (without damage on the surface)
500 g fine sugar
100 ml Armagnac (brandy, rum)
50 ml lemon juice (1 / 3 tsp. Citric acid)
Wash and dry figs on a paper towels.
Make a needle punctures on the surface (about 1 cm distance between the punctures).
Put figs into a bowl (preferably in one layer) and cover with sugar.
Cover and leave for 3 days. Do not stir!
Put figs on the heat, add the brandy and lemon juice.
When the jam starts to boil, immediately reduce heat to a minimum, and cook for 40 minutes (jam must boil, but foam wouldn't formed on the surface).
Remove jam from heat, cover with a towel and leave until the next day. DO NOT STIR!
On the next day bring jam to boil and cook for another 30 minutes on a minimum heat. Cool and pour into clean jars.
Thanks Carina for this amazing recipe!