living and cooking for the planet, for the health, for the animals

Fig jam – Being productive and creative 

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If you happen to have a garden you soon appreciate the pure bliss of being productive everyday! This is not spoken in a sarcastic way, not at all, but one has to realise that nature has her own timing and you just need to go with the flow. All the more when she says: “Here are some figs ready to be picked!” 

And then you start being creative because you can’t eat so many figs per day! And what is better than preparing some jam for the winter? I guess nothing because it’s simply the best way of preserving fruits and vegetables. So on today’s agenda was: marmellata di fichi. Living in the southern spheres makes it happen! And cooking jam is such an easy thing to do.

What you need is:

  • figs
  • organic cane sugar 
  • apples 

In a large saucepan combine the figs with two apples and bring to a simmer over medium low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally. Remove the cover and add the sugar. I went for a 80% fruit and 20% sugar relation. Continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.

Fill the jars with the hot fig jam mixture, leaving some headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars snd place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring to a boil jars for 10 minutes. In this way we create a vacuum. 

   
 

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Author: cupsandteaspoons

Plant based food enthusiast and vegan “curiouseur”

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