Fig Jam (Confettura di Fichi)
Instructions
Wash under running water figs and eliminate PAPU without Peel.
Cut into wedges and then pour into a casserole dish non-stick aluminium high if possible.
Carefully wash the lemon and dry.
Add the sugar and the grated lemon peel: light the fire and, stirring frequently, bring to a boil.
Then, pour the liqueur of choice, lower the heat and cook for about 20 minutes.
Meanwhile, wash and cut into slices celery: in 5 minutes of cooking, add the celery and cook it with jam.
Wash and dry the glass jars.
Pour the jam in hermetically sealed vessels.
Bring water to a boil in a stewpan, place jars upright, perfectly sealed and wrapped in a cloth.
Sterilize by simmering water for 15 minutes.
Then let them cool in the water.
Place the pots in a cool pantry now.
Ingredients and dosing for 4 persons
- 500 g of ripe green figs
- 300 g of sugar
- 30 g of white celery
- Tip 1 of grated lemon rind
- 1/2 shot of brandy (or rum)