Fig, Raspberry and Vanilla Jam
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 4 mins |
| Total Time | 2 hrs 19 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 475 g fi (s)
- 125 g raspberries
- 0.5 ½ lemon (n)
- 0.5 ½ vanilla pod (s)
- 200 g preservin suar 3: 1
- 1 pinch cinnamon
- 40 ml water
Print Recipe
Pin Recipe Instructions
- Wash the figs and raspberries and drain on a kitchen towel. Remove the stalk and the bottom of the figs sparingly and cut the figs into small pieces.
- Put the figs, raspberries, preserving sugar and lemon juice including the pulp of the lemon in a medium-sized stainless steel saucepan, stir and then puree with a hand blender.
- Scrape out half the vanilla pod and cut the pod lengthways. Put the vanilla pulp, pod and a pinch of cinnamon in the saucepan and stir well again. Cover the mass with a lid and let it rest for a while, for me it was 2 hours.
- Mix the jam with the water and cook according to the instructions for the preserving sugar (for me it was 4 minutes).
- Then immediately pour the jam into jars that have been rinsed with hot water, remove the vanilla pod if necessary or add to the jars as a decoration. After closing the jars, turn them upside down for 10 minutes and then let the jam cool down completely.
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