Recipe Fig jam
Preparation time:
1 h
Shelf life:
12 mois dans un endroit sec et frais (>6°)
Ingredients
Number of persons: Plusieurs
Preparation
- Choose fresh, black and very firm figs. Remove the tail, peel them if you wish and cut them in 4.
- Weigh 1.2 kg and pour them into the bassine with a bonfit with the sugar.
- Bring to ebullition. From this moment, count the cooking time: 7 minutes with a giant sugar, otherwise 15 to 20 minutes. Maintain a high fire and stir often.
- Take the jam testing by pouring a few drops on a cold plate then tip the plate. The fig jam must sink gently.
- Split and proceed without delay putting in pots. Close with the lids and return them for 1 min, then put the jams back to the right to let them cool.
1 comment
Les ingrédients sont bien précisés juste au dessus de la préparation 😉
1kg200 de chair de figues pour 1kg de sucre gélifiant ou 1kg200 de sucre semoule ou sucre cristal