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jelly 102
jelly 102

jelly 103
jelly 103

jelly 104
jelly 104

jelly 102
jelly 102

1/4

Fig and Anise Jam

 

 

 

 

 

 

 

  • 1100 gr (2 lb 7 oz) figs (half peeled, half unpeeled)

  • 500 (17.9 oz)gr sugar

  • Lemon rind (1/2 lemon without the white)

  • 1 stick cinnamon

  • ½ tsp anise seeds

  • 1 apple

 

 

I couldn't decide if I was going to use the figs peeled or unpeeled, so I did what my strange logic told me to do: use half of each. The weight in the recipe is from the figs allready cut and ready to go, so I'm gessing I started with about 1,5 kgs (3 lb 5 oz).

 

 

 

Wash the figs, cut the top and bottom of all and peel half of them. Cut in half and put in a pan. Add the sugar and mix well. Add the cinnamon stick, lemon rind, anise seeds and the apple washed and cut into chunks (with the skin and piths). Let cook for about 30 m at medium low heat, stearing often. You can leave yours with chunks but I chose to make it smooth by pureeing it with an inmersion blender. Keep cooking testing for consistency, placing a bit of jam in a plate, it will be ready when you can leave a clear trace with your finger. Makes 5 medium jars.

 

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