Petitchef

Fig jam with almonds, lemon and rosemary

Other
2 servings
18 min
35 min
Very Easy

Ingredients

Number of serving: 2
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

  • 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).
C cotto e crudo

Photos

Fig jam with almonds, lemon and rosemary, photo 1Fig jam with almonds, lemon and rosemary, photo 2




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