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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.