This post was quite predictable, right?
It is not the first time I prepare fig jam. But the best result is this. After all, all of Ferber's recipes are a guarantee. Figs have retained their consistency, color and flavor!
Unlike the original recipe I used the white figs collected last weekend!
Ingredients
1 kg figs
500 g sugar
Juice of a lemon
2 vanilla berries
Rinse the figs quickly and dry them.
Cut them into slices in a bowl with sugar, lemon juice and vanilla pods cut lengthwise. Cover with parchment paper and let them macerate for one hour.
After this time pour into a pot and bring to a boil, pour again into the bowl, cover with parchment paper and leave to rest for one night.
The next morning pour everything into the pot, bring to a boil and cook over high heat for 5-10 minutes.
Remove the vanilla and keep aside, check the cooking with the method of the saucer, pour into sterilized jars and let cool upside down.
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