Ricette #11 Marmellata di Fichi e Vin Santo
Figs -fichi- are one of the many summer perks. In Italy they are plentiful and absolutely delicious. Loved by the Greeks and featured in many legends and Myths, figs are quintessentially mediterrenean. Versatile in cucina, today we will indulge in the perfect fig jam to parade with the most delicious Formaggi platter.
Make plenty as it will also be a brilliant cupboard treat for those colder winter days.
Cooking time 30 min
2 tablespoon lemon juice
100ml vin santo
Peel the figs and put them in a bowl, cover with warm water (not boiling).
Let the compost stand for two minutes, then drain. Keep the liquid on side for use later.
Cut the figs into small pieces then place in a saucepan. Add the sugar, lemon zest, vin santo then the liquid we put aside earlier.
Boil and cook very slowly until the syrup becomes thick and figs become a lighter color.
Mix well, and if the syrup is too thick, add a bit of water.
Remove from heat after 30 minutes and let the jam cool.
Fill your jam jars, making sure they are well fastened. Store in a cool, dry place.
As mentioned above this jam is perfect accompanied by many cheeses- we advise you match it Pecorino Toscano to recall the region's flavours, accompanied by Lombardian Gorgonzola, Venetian Asiago and Emilia Romagna Parmigiano and why not Chilli Pecorino primo sale for that extra kick.
Try it for your self
A FEW TIPS...
Preserving requires sterilissed jars. Place a pan of water on medium to high heat and let the water come to a simmer. Carefully place the jam jars in the water and let sterilise for a few minutes. Do the same with the lids.
Taking care, remove from heat, drain of water and set aside.
Ladle your jam compost in. Close jar with the lid then place upside down for 20 minutes so the jar closes tightly and the jam begins to set.