Marmellata di fichi e rum
Fig Jam with Rum
MAKES AROUND 2 X 500 ML MASON JARS
THERE IS NO such thing as an Italian garden without a fig tree nor Italian cuisine without this beautiful Mediterranean fruit. A classic pairing with prosciutto, figs are also featured in bruschetta, salad, focaccia and countless desserts. This jam recipe comes from Michele’s nonna Natalina.
Dried Figs 400 g, stemmed Dark Rum 4 Tbs
Water 330 ml
Granulated White Sugar 90 g
1 IN a pot, combine figs, rum and water, then bring to a boil. Reduce heat to low, cover and simmer 15 minutes or so until fruit is tender. Transfer to a bowl and let cool at room temperature.
2 WHEN lukewarm, purée fruit in a food processor or blender. Return to pot and add in sugar. Stirring non-stop, cook over low heat for 10 minutes to a jam consistency.
3 POUR jam into sterilized Mason jars, then seal. Stored in a dark, cool place, this jam will keep at least a year. You can also chill it in unsterilized jars but make sure to eat (or offer) it fairly fast. Reproduced with permission from Montrealissimo ed. Sophie Aumais © 2016 Les Éditions de l’Homme. English recipe translation by Lynne Faubert.