A very easy and fragrant fresh fig jam! Soft, spreadable and delicious. No pectin at all!
Serves: 2 large jars Preparation: 20′ Cooks in: 40′ Ready in: 60′
1400gr (net weight) fresh figs, peeled
1 cup red wine (sweet or dry)
1 piece star anise or 1 cinnamon stick
1 lemon, juiced and zested
Tip all figs in a large and deep pan with sugar, wine, star anise and cloves. Stir with a wooden spoon and bring to a boil.
Lower heat and cook jam very gently, stirring occasionally, until jam sets. Spoon a little jam onto a cold saucer. Leave for 30 seconds, then push with your finger. If it doesn’t flood to fill the gap the jam is ready. If not, turn the heat back on and boil for a couple of minutes, then do the wrinkle test again. It must not be too thick because it will thicken more when put in the fridge.
Just a few minutes before jam sets, add lemon juice and zest and bring to a boil. Remove pan from heat.
Ladle hot jam into warm, sterilized jars, filling to just below the rim. Cover with lid and turn upside down and let cool. Store in a cool, dry place. Keep in the refrigerator after opening.