Burnt Fig Jam with Vino Cotto

Burnt Fig Jam with VinoCotto

A luscious jam with chunks of rich caramelized figs.  It’s just heavenly!

The fig jam is delicious on warm buttered scones or toast, as jam drops in buttery biscuits or muffins, spread onto sponge rolls and in between layers of chocolate cakes, serve as an ice-cream topping or along side a cheese board. Or simply scooped straight from the jar for that quick sugar fix we sometimes need.

Fruit from backyard fig trees loaded with the dark variety of figs are just great for this jam recipe.

Ingredients
1kg, approx.. 12 medium size ripe dark figs, skin wiped, stemmed and quartered
300g caster sugar (may need more sugar if the figs aren’t so ripe, usually 500g of caster sugar)*
1 vanillia bean, split, seeds scraped
1 cinnamon quill
½ cup lemon juice, strips of lemon rind (avoid white pith)
3 tbs Vino Cotto

 

Method

To achieve a burnt fig taste, add the figs into a wide heavy base pan (to assist with evaporation) on medium heat and allow the water content within the fruit itself to evaporate during the cooking process.  Allow for 20-25 minutes as it is dependant on the fruit. As the figs cook down, they will become more sticky and jammy. Keep cooking to your liking of a burnt fig taste. Be aware that the fruit will be very hot.

In the meantime, place the caster sugar into a frying pan over a low heat and stir often. Warming up the sugar helps the sugar to dissolve more quickly and does not cool down the cooked fruit.

Once you are happy with the ‘burnt’ fig taste, add the warm sugar, vanilla pod, quill, lemon juice and rind and stir over a gentle heat until the sugar dissolves.

Bring to a gentle boil, then cook over a low heat, stirring regularly until thick and sticky, approx. 5-10minutes. To test for doneness, place a small amount of jam on a chilled plate and tilt plate, the jam should gel and move sluggish. Take off heat.

Pour the Vino Cotto into jam and stir to combine.

Remove vanilla pod, quill and lemon rind from jam.

Cool slightly and seal in sterilised jars. Jam should store for up to 3 months.

Note: * Usually the ratio of fruit and sugar when making jam is 1:1. Too much fruit and you may loose the preserving effect of the sugar; too much sugar and it may crystalize during storage. However, I choose to use less sugar.

 

Buy the Vino Cotto you need for this recipe online. Click here.