Purple fig jam with cinnamon

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Ingredients

Yields: 2 ½ lbs (1.2 kg) of jam (Yields 3 jars 14 oz (400 g)) :

• 2.2 lbs (1 kg) of very ripe purple figs
  
• 1 lb (500 g) of sugar
  
• 1 vanilla bean
  
• 1 cinnamon stick
  
• 1 strip of lemon peel

Utensils:

• Jam pot

Preparation

• Clean figs and remove stems. Cut figs in quarters and place them in layers in a terrine.
  
• Sprinkle fig pieces with sugar.
  
• Using a small kitchen knife, remove vanilla from bean and add to terrine.
  
• Also add cinnamon stick and strip of lemon peel to the fruit in the terrine.
  
• Let terrine rest for 2 hours, until figs have absorbed sugar.
  
• After rest period, pour contents of terrine into jam pot.
  
• Stir well and bring to a boil over high heat.
  
• As soon as mixture boils, cook over medium heat for 5 to 8 minutes, stirring the fruit constantly.
  
• Just before end of cooking, you may crush firm figs with a fork for even consistency.
  
• Test on cold plate to check cooking time before putting into jars.

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