Condiments
Italian-style fig jam
1 kg ripe figs, 350 to 400 g sugar and the juice of one lemon. At least 3 hours of maceration, 40 to 50 minutes cooking, cold-plate test.
Method
- Prepare the figs. Remove the stem and any damaged parts. Do not rinse freshly picked figs under water: wipe them with a damp cloth.
- Leave to macerate. Cut the figs into quarters, cover with sugar and lemon juice and leave for at least 3 hours, ideally overnight in the fridge.
- Cook for 40–50 minutes over medium heat. Stir often and skim the surface. The figs break down by themselves; for a smoother texture, use a stick blender halfway through cooking.
- The cold-plate test. Half a spoonful on a plate straight from the freezer: if after a minute the drop runs slowly without spreading, it is ready.
- Pot it hot. Fill sterilised jars leaving 1 cm of headspace, close immediately and let them cool standing upright.
Minnelea products for this recipe
The preserves used in this recipe.
With the skin, almost always: on a ripe fig it melts during cooking and brings color, aroma and the pectin that makes it set.