RECIPES
All recipesSolliès figs jam
Par Denis MATYASY
FOR THIS RECIPE
- For 10 jars of jam
- Start the day before
RECIPE STEPS
1/ Ingredients
INGREDIENTS
- 1.5 kg Solliès figs
- 700 g crystal sugar
- 2 vanilla pods
- 700 g glucose
- 45 g lemon juice
The day before
Cut the figs in small pieces, making sure that you remove the stem and, in a mixing bowl, mix with the sugar and the split and scrubbed vanilla pods. Cover with a film and reserve in the refrigerator.
In a saucepan, bring the preparation to a boil and add the glucose syrup before cooking at 64 °Brix (about 105°C/220°F)) during about 30 minutes. Finally, add the lemon juice.
Immediately pour into the jars.
2/ Hints to make good jam
Stir all the time while cooking with a silicone spatula which does not melt or with a wooden spatula.
Put the empty jars and covers in the oven for 30 minutes at 100 °C (212°F) to sterilise them.
Once the jars are filled with jam, close them and turn them upside down to ensure they are hermetic and guarantee a long preservation.
The jam can be stored for one year approximately.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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