Fig and Red Currant Jam
Fig jam with red currants and Cassis: The fig provides early morning energy for the whole day thanks to its high natural sugar content.
Ingredients
- 1400 g ripe figs
- 750 g red currants
- 500 g gelatin sugar (3:1)
- 100 ml Cassis (or grenadine)
Instructions
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1.
Rinse four 400 ml screw-top jars and their lids with boiling water, then invert them on a kitchen towel to drain. Quarter the figs.
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2.
Place the quartered figs cut side up on the workbench and scrape the flesh from the skins with a spoon.
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3.
Weigh out 800 g of fig flesh.
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4.
Wash the currants, let them drain well, and use a fork to strip them from their stems. Mix the figs with 700 g of currants.
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5.
Add the fruit and sugar to a pot and stir thoroughly. Bring to a boil while stirring constantly.
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6.
Cook for at least 3 minutes, bubbling continuously.
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7.
Add the Cassis and cook for one more minute.
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8.
Pour the hot liquid into the prepared jars and seal with lids. Leave the jars inverted for 5 minutes, then stand them upright. (When sealed, the jam keeps for about half a year.)
