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Fig Jam

Submitted by Makka 11 June 2009

 
 
 
 

Ingredients

5 kg figs,1.25 kg sugar,4 packages Gelfix Super 3:1,juice of 4 lemons,1 tbs vanilla essence (Makka: I like to use vanilla paste),100 ml fig pálinka or high-quality rum,300 ml water

Method

Gelfix is really useful because you don't have to use so much sugar and you can preserve the flavour of fruits.
In the morning, but not too early :), take figs from the tree.
Then wash them under cold water. Chop finely.
Place them in a big preserving pan. Pour the water and the lemon juice into the pan. Stir the gelfix with couple tablespoons of sugar and stir well into the fruit. Then bring the jam up to the simmering point and simmer at medium heat for about 2-3 minutes. Pour the sugar into the pan and stir well, until all the crystals have dissolved. Simmer another 2-3 minutes. After that remove the pan from the heat. Stir in quickly the pálinka or rum, and that's it. Then pour the jam into jars and cover.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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