The Cheese Room

Author:Patricia Michelson [Michelson, Patricia]
Language: eng
Format: epub
ISBN: 9780141954820
Publisher: Penguin Publishing
Published: 2009-09-01T16:00:00+00:00

La Confiture de Figues – Grandmère Marie-Louise

Take a preserving pan or saucepan used specifically for jam. Wash and pat dry 2 kg ripe purple figs, then cut them into halves or quarters and mix with 1.5 kg sugar. Turn into the mixture 2 large lemons, finely sliced, and 125 ml wine vinegar. Bring to the boil, then simmer for 45 minutes. Drop in a split vanilla pod. Continue to cook until you think the jam is thick enough. To test whether it is ready, place a spoonful on a saucer: if it sits in a mound and doesn’t spread too much, it’s done. Anyway, as the mixture cools it will thicken naturally. French jam is not like our English-style jam: it tastes more of the fruit with the sweet and tart flavours intact – and this is what we want to achieve in this recipe. Have ready 6–8 200 g sterilized jars to fill with the jam once it is cool enough to pot up. Place a circle of waxed paper on top when the jam is completely cool before sealing with a lid.

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