Fig jam with honey, white wine and cinnamon


Here is the recipe for fig jam with honey, white wine and cinnamon, proposed by Françoise Porcher, specialist and lover of jams.

Ingredients :

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 )