FIG JAM perfect as appetizer with cheese

Finally is time to prepare the fig jam! This compote is one of my favorites. It’s good simply spread on a bread slice, but it’s even better with tasty and creamy cheeses, like Brie, and Carembert, and Taleggio, and Gorgonzola. Let me give you a little tip: prepare a sandwich with toasted bread, San Daniele prosciutto, aged Gorgonzola and fig jam, you’ll be one step closer to paradise!

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• 1 lb (450 gr) figs
• 1/2 lb (225 gr) sugar
• 1 organic lemon
• 3 tbsp water
• 1/2 tsp grounded cardamom
• 1/2 tsp grounded white pepper
• 1 pinch of table salt

FIRST STEPS

Peel figs and cut it into rounds. Pour figs into a bowl along with the sugar. Add the juice and grated twist of a lemon. Stir with a spoon and cover with plastic wrap. Let the figs rest into the fridge for at least 30 minutes before cooking.

COOKING FIG JAM

Pour figs into a saucepan, cover with a lid, and cook over medium-low heat. Let simmer fig jam until reach a creamy jam (about 45 minutes).

INTO THE JARS

While the fig jam cooks, sterilize the jars into hot water. Let them simmering at least 20 minutes, and then dry over a clean dishcloth. When the compote is ready, pour it into the jars. Close the jars and let cool the fig jam, then keep in the fridge up to 4 days.

LONG CONSERVATION

To enjoy fig jam longer, we need to seal the jars.

Pour the jam into the jars, close with lids, and dive into a pot full of water, making sure to line the bottom with clean cloths. Put the pot on the heat and let simmer for at least 20 minutes, then remove from heat and let cool. Check that the cover is securely sealed (press the cover, it has not to move or make the characteristic “click-clack”). Preserve the fig jam in a dark, cool and dry up to a maximum of six months.

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