Sunday, October 25, 2009

Funky Fig Jam

This recipe came from my indulgent shopping in the open market that takes place every Tuesday and Friday on Avenue Daumesnil. They were cheap, ripe and calling out to me..!

This recipe is very easy and the most important utensil needed in any jam or preserve making is the large pot. If you have one, you can use any jar or any old jam jar to store the jam.

• 1 kilo ripe figs
• 2 cups chopped pineapple
• 1 cup pineapple juice
• 1 (1-inch thick) fresh ginger – peeled and sliced
• 1 whole cinnamon stick
• 3 star anise
• 1 kilo sugar
• ¼ cup fresh lemon juice
• 1 lemon zest

• On high heat cook all the ingredients together in a pot and bring to boil.
• Reduce the heat and cook till mixture becomes glossy and thick.

This happens after 1 hour of slow cooking.

• Turn off the heat, take out the cinnamon stick and the star anise.
• Spoon the hot fig jam into hot, sterilized jars. Seal immediately.
• Prepare a hot bath in the large pot (the one I was talking about earlier)
• Place the jar in this pot and make sure that the jar is well immersed in the pot.
• Bring to a boil. Reduce the heat and take off the heat after 30 minutes.
• Cool in a dry place.

This jam is tangy, crunchy and very earthy. Enjoy it on a warm scone or a toasted bagel on a cold wintery day!


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