BLACK FIG, LEMON AND VANILLA JAM

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September let’s go!” When I return I always repeat this to myself to give myself courage and resume all activities after the summer holidays even if I am depressed. Among these, however, there is a really sweet one (perhaps a little sticky) that makes me say “Let’s go September! Jars come to me!”.

That is, the time has come for jams, jams and jellies. It’s the time for fruit supplies that are transformed into delicious jars to accompany the winter. And if during a trip to the countryside with friends Nico and your best friend pick up a basket of very fragrant black figs with you, how can you resist?

For this Black Fig, Lemon and Vanilla Jam I followed the splendid Belgian recipe by Sigrid of website “The Brussels Sprout” (I also bought her splendid book of photographs and recipes): the fantastic thing about this recipe is that the cooking times (and therefore effort and stickiness) are very reduced with the double advantage of less effort + heat combined with a freshness of fruit flavor that I didn’t imagine possible in a jam.

Ingredients:

  • 1 kg of untreated black figs, perfectly ripe.
  • 800 g of granulated sugar.
  • the juice of 2 large lemons.
  • 2 vanilla pods.
  • Sterilized jars (4-5 of the medium ones) n.b=sterilization: boil jars and lids upside down for 15 minutes and let them dry upside down. Fill them with the jam, close the cap tightly and leave to cool upside down.

Rinse the figs delicately to prevent them from breaking and dry them gently with a cloth. Clean them and cut them into coarse slices and place them in a deep non-stick pan. Add the granulated sugar, lemon juice (pay attention to the seeds) and the opened vanilla pods (cut lengthwise so that they release the aroma). Let it rest for an hour in a cool place. Then bring to the boil for a very short time. Remove from the heat, cover and leave to rest for 24 hours in a cool place (I recommend the fridge after it has cooled).

The next day, put everything back on the heat and bring to the boil and boil for 10 minutes over a gentle heat, stirring.

Pot as usual and leave to cool upside down.

Here’s your supply of figs for the winter! This fig jam is really delicious, not overly sweet and very fragrant with vanilla and citrus fruits.

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