Fig Jam with Toasted Almonds
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.1 kg fig (s), ripe
- 1 vanilla pod (s)
- some cinnamon
- 1 kg preserving sugar (: )
- some liqueur (fig liqueur, e.g. little coward)
- 100 g almond (s), chopped
- 1 sachet citric acid
- some orange juice
Print Recipe
Pin Recipe Instructions
- Wash the figs and remove the stem. Cut the figs into small cubes and cook with a little orange juice for about 30 minutes. In the meantime, roast the almonds in a pan without fat or oil and then add them to the figs.
- Cut open the vanilla pod and cook with it. Add the preserving sugar and citric acid. Stir in fig liqueur and cinnamon to taste.
- Let the jam simmer for about 5 minutes. Then carry out the gelation test and skim the jam. Pour immediately into hot-washed twist-off glasses.
- The recipe for me makes about 8 glasses of 220 ml each and tastes great with goat cheese.
- You can eat the fig peel too! The 30 minutes of cooking time make the shell soft and not noticeable later. If you want, you can also pass the figs through a cloth so that no fig kernels can be seen later. Personally, however, I think it`s better.
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