Where I live, autumn is here (sad face). I love summer very much, even though I get tired of the hot weather. 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; it relaxes me and makes me happy to make so many goodies for winter. Today I made a delicious fig jam that is very easy to make and incredibly tasty.
1kg 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
Wash and peel the figs and measure 1 kg, add 150-200g 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 200g 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 for 30 minutes on medium-low stirring every 2-3 minutes.
Add the cacao powder and simmer for 15 more minutes.
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 sterilise. This process lowers the risk of having a mouldy 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 sterilised jars.
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.