Rinse figs, cut off stem and cut into coarser cubes. Mix with juice of one lemon, a 1 cm wide strip of lemon peel (only the yellow), slit vanilla bean and sugar and macerate for 24 hours. Bring the fruit mixture together with the liquid to the boil in a copper jam pot and simmer on low heat for about 20 to 30 minutes until the jelly test is successful. A beautiful reddish syrup should form.
Fig Jam Classic
Rating: 2.25 / 5.00 (4 Votes)
Total time: 45 min
Servings: 3.0 (servings)
Ingredients:
Instructions: