Fig + vanilla confiture
Lovely figs from Madame Loichet's Saturday morning market table make the best fig and vanilla jam.
Fig and Vanilla Confiture
1 kg fresh figs
400 grams sugar
Juice of 1 small lemon
2 vanilla beans
Rinse the figs in cold water and dry them in a towel. Remove the stems. Quarter each fig lengthwise.
In a bowl, combine the fruit, sugar, lemon juice, and vanilla beans, split lengthwise. Cover with a sheet of parchment paper and let macerate 1 hour.
Pour this preparation into a preserving pan and bring to a simmer. Pour back into the bowl. Cover with a sheet of parchment paper and refrigerate overnight.
Next day, bring this preparation to a boil in a preserving pan. Skim and continue cooking on high heat for 5 to 10 minutes, stirring gently. Remove the vanilla beans. Return to a boil. Check the set. Put the jam into jars and seal.