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Fig Jam
Confiture de figues, recette familiale
Preparation info
- Difficulty
Easy
Appears in
Published 2012
Apparently, the very best figs for jam-making are called Boutane. They are particularly sweet, so much so that in the Aude they are sometimes used in other jams to replace the sugar. This simple recipe is from Le Figuier by
Ingredients
1 kg 500 g - juice and pared rind of
1<
Method
Cut the figs in half and cover them with sugar. Add the rind and juice of a lemon, and leave to macerate overnight.
The next day, remove the lemon rind, and put the figs, with their juices, in a pan and boil for an hour or until setting point is reached.
Sieve the figs through a food mill, and cook for a further 30 minutes. Fill sterilized pots while the jam is still hot. (Enoug