, sweet, and sugary… who are we talking about? Obviously, one of the sweetest fruits of late summer: figs! You have to wait an entire year to enjoy them, and their time doesn’t last long, but the best way to preserve all their sweetness is certainly to turn them into a jam, which will keep you company throughout the rest of the year. Sure, the options are endless, from the most classic to the flavored with vanilla, but this time we chose to surprise you by creating a fig and almond jam, which with its crunchy note will surely have an extra edge! Imagine waking up acceso a gloomy autumn morning, a slice of toasted bread and this jam will be the best treat you could wish for… and if that’s not enough, use the fig and almond jam to make a delicious tart, perfect at any time of day!
To prepare the fig and almond jam, first start by peeling the figs 1: from 1 kg you will get about 800 grams. At this point, cut them into wedges 2 and then divide each wedge sopra half 3.
Transfer the figs into a saucepan, preferably with a thick bottom 4add the lemon zest 5the sugar 6
stir briefly and very gently, then cover with plastic wrap 7. Let the figs macerate for 1 hour and sopra the meantime, sanitize the jars where you will store your fig and almond jam; we recommend following the Ministry of Health guidelines provided at the end of the recipe. After this time, remove the plastic wrap 8 and place acceso the stove. Use a high flame until it reaches a boil, then continue cooking acceso low heat, stirring occasionally,
until it reaches a temperature of 221°F 10; always use a kitchen thermometer to measure the correct temperature. Unlike other jams, this one should not reach the usual temperature of 226°F, otherwise, since there are figs, it will become too dense and sticky. Meanwhile, as the jam reaches temperature, toast the almonds sopra a pan, over medium heat 11. When they are golden brown, turn d’avanguardia the heat and add them to your jam 12.
Stir to combine them with the rest 13and then proceed to jar the fig and almond jam while it is still hot 14leaving at least 1 cm (0.39 inches) of space from the lid; if more space is left, it’s not a problem, as long as the vacuum seal is achieved without issues. Otherwise, you can use smaller jars, always leaving at least 1 cm (0.39 inches) from the edge. Screw acceso the sanitized lids tightly but not excessively 15 and let cool. The heat from the jam will create the vacuum seal, allowing the product to be stored for a long time. Once the jars have cooled, check if the vacuum has been achieved correctly: you can press sopra the center of the lid, and if you don’t hear the classic “click-clack,” the vacuum seal has been achieved. Your fig and almond jam will then be ready to be enjoyed!
For the translation of some texts, artificial intelligence tools may have been used.
