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For 10 jars of jam




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.



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.

Member author

For Denis Matyasy, to welcome is an art in itself where the perfect harmony of taste will seduce the eye before enchanting the palate. [...]

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