Tuesday, November 22, 2011

Fig Jam (无花果果酱)

8 cups figs - washed and stems trimmed
4 cups sugar
juice of 1 lemon - optional
rind of 1 lemon - optional
  1. Cut the figs into small pieces.  Place them in a large pot and mash the figs as much as you can.  Add all other ingredients except brandy in the pot and bring to a boil.
  2. Reduce heat to medium low and continue stirring to prevent it from burning and remove any foam during the stirring.
  3. Let it simmer for about 45 mininutes to an hour or until the mixture is slightly thick.  I like the consistency of my jam to the thickness of it dropping by heaps within seconds when dropped from a ladle.  Turn off heat and add brandy to the cooked jam and mix well.
  4. Place the jars and lids in a pot of boiling water for 5 mins. Remove the sterilized jars from the pot using a tong.
  5. Ladle the jam into the jars leaving about 1 cm space on top.  Wipe jar rims with a paper towel.  Cover with lid and let it cool.
  6. When cooled, store them in the refrigerator and enjoy the aromatic and delicious plum jam within 6 months.

Note: I peeled the outer layer of the figs, then I realised that it might have tasted better with the skin.  Hmm...will try fig jam with their skin on  next time!