- 2,5 kg fresh figs
- 200 ml red wine vinegar
- juice of 1,5 lemons
- 1,25 kg (1250 gram) sugar
- few sprigs of rosemary
Kitchen equipment needed
- cutting board & chef’s knife
- large pan
- 6 jam jars (+lid)
Preparation — 15 minutes
RINSE the figs, remove the stems and divide them into smaller pieces. The larger the pieces will be, the coarser the jam will be. SQUEEZE the juice from the lemons and set aside.
Make sure your jam jars are sterile. The easiest way is to cook them in boiling water for a few minutes. Don’t forget to cook the lids as well.
Finishing the homemade fig jam — 40 minutes
ADD the chopped figs to the pan along with sugar, lemon juice, red wine vinegar and rosemary sprigs. Bring to a boil and let it simmer for about half an hour. The exact time depends on the type of pan you’re using, the thicker the bottom will be the longer it takes.
COOK the jam until it has the desired thickness. DIVIDE the jam, as hot as possible, over the jars. Put the lid on and set them upside down to let them cool off. Enjoy!