Fig jelly

Go to all recipes for: Canning jelly, Fruit 

Ingredients:

500 gr dried figs

1 liter water

50 ml lemon juice

400 gr sugar

10 ginger balls

2 teaspoons lemon peel

1 teaspoon cloves

Preparation:

© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks

Chop the figs, put with the water in a bowl and a let rest overnight.

Prepare:

Bring figs and water in a large pan with a thick bottom to a boil. Reduce heat and simmer for 10-15 minutes till the figs are soft. Add lemon juice, sugar, chopped ginger balls, grated lemon peel and cloves. Stir over low heat till the sugar is dissolved. Bring to a boil, reduce heat and let reduce (stir now and than) in 15-20 minutes. Stir the mixture at the end more often, so it won't burn. Remove the cloves.

Remove the jam from the heat and let cool for 2 minutes.

Pour the jam in hot, sterilised jars, close airtight and let cool upside down.

Fig jelly can be kept at a cold, dark place for 1 year.