Mermelada de higos (fig jam)
- Wash, trim and halve the figs. Cut the lemons in half and juice. Put the figs, lemon juice and sugar into the blender jug, and with the measuring beaker in place, mix for 1 minute/speed setting 1.
- Then, with the measuring beaker in place, purée for 10 seconds/speed setting 6 and use the spatula to scrape the mixture down the inside of the blender jug.
- With the measuring beaker in place, boil up for 20 minutes/speed setting 1/100 °C. Carry out a set test, and, if necessary, continue to cook for a little longer. Pour the hot fig jam into sterilised jars and close immediately. Stand the jars upside down until the jam has cooled.
The jam will keep for at least a year if stored unopened in a cool, dark place.
It can be flavoured with herbs and spices such as rosemary or star anise. To do this, put the herbs and spices in the blender jug after the puréeing stage.
This fig jam perfectly complements bread spread with cream cheese and also goes well with a cheese platter.
Put a teaspoon of the hot marmalade on a cold plate, then tip the plate slightly. If it runs easily, cook the marmalade for another minute. Then try again. If after a short time the marmalade is wrinkling, it has passed the set test.
Bon appétit with Monsieur Cuisine