Home & Cuisine

Fig jam

  • 100 g ripe figs, chopped
  • 1 tsp bean, split and the seeds removed
  • 500 g icing sugar
  • 2 tbsp lemon juice
  • 1 pcs lemon, thinly peeled and rind sliced
  • 1 pcs Cinnamon stick

  1. Wash the figs unpeeled, and cut out every mistake from their skin.
  2. Combine all the ingredients in a bowl. Cover it and leave it overnight.
  3. Place a pan over low heat and pour in the bowl contents. Stir until the sugar dissolves then bring to a boil. Cook over the lowest heat setting, stirring frequently for 45 minutes until it gets thick and syrupy. Use a potato masher or a fig to further break down the figs. Discard the vanilla pod and the cinnamon stick.
  4. Set aside to cool slightly then scoop into sterilized jars and seal tightly.

Good points

  • Low in saturated fat
  • No cholesterol
  • Very low in sodium

Ideal garnishing for patés! The feel of luxury on a teaspoon.

Preparation time: 55 min
Portions: 6
Difficulty: easy
Cuisine: Italian, International, Greek
General (in 1 portion)
Calories: 341.9 kcal
Carbohydrates: 87.94 g
Cholesterol: 0 mg
Sugar: 84.64 g
Protein: 0.29 g
Fat: 0.1 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com