Fig jelly


500 gr convert conversiondried figs

1 liter water convert conversion

50 ml convert conversionlemon juice

400 gr convert conversionsugar

10 ginger balls

2 teaspoons lemon peel

1 teaspoon cloves

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

Preparation in advance:

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

How to 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.

First published: April 12, 2003, Netherlands
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