Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Mix the jam with the water and cook according to the instructions for the preserving sugar (for me it was 4 minutes).
5. 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.