My fig marmalade
If you love homemade fruit jams, be sure to try the aromatic fig molasses and the velvety ripe fig jam for even more sweet moments.
Ingredients · Servings 10
- figs - 3.5 kg
- sugar - 1.5
- water - 200 ml
- apple pectin (optional) - 1 tbsp
Method · 2 h 10 min
- Take the previously cleaned and chopped figs and grind them using a meat grinder until you obtain a homogeneous fruit mass.
- In a separate container, dry mix the apple pectin with the required sugar and mix well so that the pectin does not become lumpy.
- Transfer the ground figs to a suitable deep baking dish, add the sugar mixture and mix everything together.
- Put the dish in the oven.
- Cook the marmalade, stirring occasionally, until the mixture begins to thicken.
- The marmalade is completely ready when it has a thick consistency.
- When stirring with the whisk, it should leave a clear line on the bottom of the container, and when you lift the spoon, the mixture should fall off it in large pieces, not in a thin stream.
- While still hot, pour the finished marmalade into clean jars. Seal them well with lids and leave them to cool and set.
- Store the cooled jars in a dark, dry, and cool place where they will be stored for the winter.
