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).

Photos

Fig jam with almonds, lemon and rosemary, photo 1Fig jam with almonds, lemon and rosemary, photo 2
C cotto e crudo





Rate this recipe:

Related recipes


Recipes

Daily Menu

Receive daily menu: