Here is the recipe for fig jam with honey, white wine and cinnamon, proposed by Françoise Porcher, specialist and lover of jams.
1 kg 500 of figs violets 50 cl of quality dry white wine 400 g of honey thousand flowers, liquid, preferably organic 400 g granulated sugar 1 stick of cinnamon
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Recipe for fig jam with honey, white wine and cinnamon
I wipe my f igues with a damp cloth. I’m removing the top of the stalk. I cut my figs in four. I put them in my copper basin or a stainless steel container, pour the white wine and add the cinnamon stick. Eventually, I pour a little mineral water to cover all the figs. I bring to a boil, then simmer over medium heat until the figs soften and the juice they give off starts to become syrupy. I collect them and store them in a bowl. I add the honey to the syrup and heat it over a low heat, then pour the sugar over it. I reduce this very fragrant syrup. It should freeze at the end of my spoon, fourth drop. I put my figs back in this syrup and give a light broth. I like to cut my figs in half to make cubes, on the back of the wooden spoon, this allows the pleasure of a refined jam to last, which would be eaten very quickly with a spoon.
Cooking time is about 40 minutes.
SUGGESTION Served with a scoop of ice cream of your choice, even chocolate ice cream or blackcurrant sorbet, it becomes a delicious dish.
Françoise Porcher ( about the author and his book )