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Fig & Amaretto Jam

October 13, 2013

Autumn is here; the days are getting shorter and the leaves are falling from the trees.  I really love the flavours of autumn; figs, apples, cinnamon etc.  I want to preserve the figs that were on offer in my local supermarket and found this recipe for Fig and Amaretto Jam in an old recipe book.  I made the jam to use in my baking but it also tastes delicious on warm buttered toast.

Ingredients:

1 ½ lemons
900g/2lb figs, quartered
675g/1lb 8oz jam sugar
1 vanilla pod
4 tbsp Amaretto

Method:

  1. Grate the rind and squeeze the juice of the lemons into a large saucepan with the figs and the sugar.
  2. Scrape the seeds from the vanilla pod into the pan and add the pod.
  3. Over a low heat, stir until the juices are released and the sugar is dissolved.
  4. Turn up the heat and bring to the boil, stirring frequently.
  5. Continue to boil, stirring constantly for 15 minutes.
  6. Stir in the Amaretto and cook for 1 more minute.
  7. Remove from the heat and discard the vanilla pod.
  8. Leave to cool for 15 minutes and then ladle into sterilised jars.
  9. Store in a cool, dark place. 
  10. Refrigerate after opening.
Vanilla Cake with Fig & Amaretto Jam

Vanilla Cake with Fig & Amaretto Jam

 

Fig & Almond Cake drizzled with rose water icing and Fig & Amaretto Jam

Fig & Almond Cake drizzled with rose water icing and Fig & Amaretto Jam

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