Fig jam with almonds, lemon and rosemary

Name: Fig jam with almonds, lemon and rosemary
Prep time: 18 min
Cook time: 35 min
Total time: 53 min
Yield: 2
Cuisine: En
Ingredients: 16 fresh, ripe figs; 100 ml natural mineral or filtered water; 400 g rice malt syrup; 6 tablespoons muscovado sugar; 2 handfuls of almonds, peeled; 2 teaspoons dried minced rosemary; zest of 2 lemons (organic), cut into ribbons using a potato peeler

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Very Easy

53 min

Ingredients

16 fresh, ripe figs
100 ml natural mineral or filtered water
400 g rice malt syrup
6 tablespoons muscovado sugar
2 handfuls of almonds, peeled
2 teaspoons dried minced rosemary
zest of 2 lemons (organic), cut into ribbons using a potato peeler

Preparation

Preparation18 min

Cook time35 min

Wash the figs, trim them and divide each one into four wedges (lengthwise) and put them in a large heavy-based saucepan.
Pour the water, the rice malt syrup, then add the sugar, almonds, rosemary and the lemon zest.
Toss until combined and start cooking over medium heat, stirring now and then.
When the figs start to soften, change heat to low and simmer for around 30 minutes, or until the jam has thickened.
Stir to keep the jam from sticking to the saucepan. When the jam has reached setting point, pour it into individual jars.
Let cool before covering each jar with a tight-fitting lid.
Store in a very cool and dark place (it keeps for around one year in the fridge).

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