Marmel­lata di fichi e rum

Fig Jam with Rum

Taste & Travel - - Dining -

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.

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