Today I made a delicious Small-Batch Fig and Vanilla Jam that is very easy to make and so incredibly tasty.
Autumn is here, AGAIN. (sad face) I am not really a fan of cold weather and layers of clothes. I love summer very much, even though I get tired of the hot weather. I prefer summer every day instead of a gloomy and cool day. But summer will come again, and we can enjoy what autumn brings to us, gorgeous landscapes and comfort food.
For me, autumn automatically means canning. I love canning very much, it relaxes me and makes me happy to make so many goodies for winter.
- 1 kg of peeled figs (measure the figs already peeled)
- 200 g of brown sugar
- 1 teaspoon of lemon juice
- 1 tablespoon of cacao powder
- 1 teaspoon of cinnamon
- 1/2 a teaspoon of vanilla powder
- 1 green apple, cored and quartered
I started preparing the figs the night before, but you can prepare them the day you want to make them, but make sure to leave them in sugar for a couple of hours. Wash and peel the figs and measure 1 kg, add 150-200 g of sugar (depending on your taste), cinnamon, lemon juice and the vanilla powder (you can use vanilla extract). Let this mixture sit for 3 hours or overnight. Be careful with the sugar, because the figs are quite sweet, add how much you want and taste it, for me 200 g of sugar was enough. Make the jam based on your preference and taste.
After 3 hours or 12 hours, pour the mixture into a pot, add the apple and simmer it for 30 minutes on medium-low stirring every 2-3 minutes. Add the cacao powder and simmer for 15 more minutes.
Apples have a high amount of pectin, that help the jam set.
Meanwhile, have your jars washed and rinsed (3 jars of 320 ml/each). Put the jars in the oven and turn on the oven at 100*C and leave the jar there for 30 minutes to sterilize. This process will sterilize the jars and you will not have the risk of having a moldy jam.
Take a scoop of jam and pour it on a plate to see if the jam has set. If not, simmer for 10 more minutes. Take out the apple and pour the jam into the sterilized jars.
Note: Don’t touch the inside of the jars, because they’re free of bacteria. Use them right away, because they will quickly get contaminated and your jam will not last in the pantry.
Close the lids and turn the jars upside down for 30 minutes to seal and then, cover them with a blanket until the next day. Store in the pantry.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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