8 October 2009
Kip does not mess around when it comes to jam. The figs were washed, mashed, cooked, bottles and voilà – fig jam. And to be honest it should be that easy. No muss no fuss. What I liked best is that the jam is not too sweet, he avoids the trap of saturating it with sugar, so that you can still taste the fruit. And just wait till your try this on a piece of hot bread, or with yogurt as a desert.
Here is another fig desert recipe to try!
RECIPE : ERIKA ALLISTON – Sweet Pea Blog
- 1.7kg whole ripe figs
- 900 gr white sugar
- juice of one lemon
Wash and dry the figs. Place in a large / deep saucepan, and mash (see image)
- Add sugar
- Slowly bring to the boil.
- Cook for about 8-10 minutes (the temperature should reach 105°C if you want to be exact)
- While waiting sterilise the jam jars & tops
- Check the goute test
- Add lemon juice cook for another minute.
- Pour jam into hot jars almost to the very top, screw on the top and turn the jar so that it sits on its lid to cool.