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| Fig Jam |
"A spiced fig jam to serve on toast for breakfast or to upgrade your subsequent PB&J. The jam will maintain inside the refrigerator for about 2 weeks."
Ingredients :
- 1 half of pounds ripe figs, chopped
- 1/three cup water
- 1/4 cup coconut sugar
- 1 cinnamon stick
- 1/8 teaspoon floor allspice
- 1/8 teaspoon freshly floor mixed peppercorns
- half of lemon, juiced
- 2/three (.25 ounce) packet agar-agar powder
Instructions :
| Prep : 10M | Cook : 16M | Ready in : 40M |
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- Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high warmth. Boil till figs start to liquefy, approximately 10 mins. Reduce heat and simmer, stirring frequently to break down the figs, till jam is slightly thickened, about 15 minutes extra.
- While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
- Take jam off the warmth and do away with the cinnamon stick. Add the lemon aggregate and blend properly. Let cool slightly. Pour jam right into a pint jar with a hermetic seal. Allow to chill absolutely before refrigerating.
Notes :
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