01.01.2003 -jam - fig
Purple fig jam with cinnamon
A very fragrant, tasty jam
with cinnamon that wonderfully enhances the tender, sweet fig flavor. Use very ripe figs for maximum flavor. »
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||jam - figs - cinnamon
|Level of difficulty
||Preparation: 20 minutes – Rest: 2 hours – Cooking: 8 to 10 minutes
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
- 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.
SuggestionFor ideal storage, I suggest closing when hot with screw tops (Twist-off): It is the most common method today for jam-making, with the advantage of being quick and easy.
Screw tops on jars while pushing down. Turn jars upside down until completely cool in order to create a vacuum that ensures preservation
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