Figs and grapes are at their best this season! So let’s make a delicious jam for sweet, tasty breakfasts at home with the whole family! Soft, spreadable and delicious. No pectin at all!
Serves: – Prep. time: 15′ Cooks in: 1:10′ Ready in: 1:25′
1 kg ripe figs, quartered
1 kg ripe seedless red grapes, only the juice
700 g sugar
1 lemon, juice and zest
1 glass of sweet Muscat wine of Limnos
1½-2 cups unsalted pistachios, crushed
In a large shallow pot with heavy bottom put figs and sugar with grape and lemon juice. Allow to come to a boil, then simmer on low heat for 30-40 min stirring frequently.
Stir in lemon zest, pistachios and wine and simmer for another 10 min or 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. Repeat if necessary.
Ladle jam into warm, sterilized jars, filling to just below the rim. Place a wax disc on top of the jam if you want to prevent mildew forming. Cover with lid and store in a cool, dry place. Keep in the refrigerator after opening.
Photo: George Drakopoulos – Food styling: Elena Jeffrey
Και η συνταγή στα ελληνικά: Μαρμελάδα με σύκα και σταφύλια