ingredients

1st day Preparation: 10 min Cooking time: 5 min l Rest: 1 night

2nd day Cooking time: 5 to 10 minutes
1 kg of purple figs (bourjasotte)
850 g of crystallized sugar
The juice of 1/2 small lemon

Steps

Step 1

1st day: wash with fresh water, dry the figs in a cloth, remove the tails. Slice them into 2 mm strips. Mingle figs, sugar and lemon in a salad bowl. Cover with parchment paper, let macerate for 1 hour. Carry in a jam bowl and mix gently. Cover with parchment paper, keep cool 1 night.

2nd step

2nd day: bring to a boil while mixing gently. Cook over high heat for 5-10 minutes, stirring constantly; skim. Check the consistency by putting a few drops on a cold plate: it should freeze slightly. Take off the fire, put the christine ferber variants in pots as soon as possible: spice up this jam of cinnamon, star anise or gingerbread spices.

tips

The idea of ​​christine ferber: enjoy with spoon biscuits soaked in orange juice and petits-suisses.

Lessons of jams

After presenting in 4 pages the BA-BA of jam , Christine Ferber performs in 9 chapters a symphony of fruity flavors, sustained here and there with notes alternately spicy, floral, a blade of grass or a drop of wine. It seems that not a single fruit escapes from this great sweet concert, from the harvests from the garden (kitchen garden included!) To wild berries, from exotic fruits to those who sleep in the memories of our grandmothers (sloes, dogwoods ...). 270 recipes for jams, preserves, coulis, chutneys ... from which we have taken the example. Ed. Oak. € 39.90.