Portuguese Fig Jam/Chutney

Share the joy

Figilicious!!

IMG_1552Figs, gloriously scrumptious figs – they are everywhere at the moment. Here in Portugal it is the season for figs and they are ripe and ready to be picked and eaten straight from the tree, cooked up in sauces, dried for future use or preserved in the form of chutneys and jams. I have just made my first batch of jam – would have had more to preserve if one hungry teenager hadn’t munched his way through a load!

Scrumptiously figilicious!!

IMG_1568My recipe is based on a kilo of figs but if you have access to more, it’s worth making a batch, as it’s a gooey job – worth it though!! Try with cheese or as an accompaniment to pork!

Let the fruit and juices reduce and thicken …….. and hey presto!

Portuguese Fig Jam

Prep Time: 15 Mins Cooking Time: 1 Hour Total Time: 1 Hour 20 Mins

Ingredients:

    Per 1 kilo of fresh green or black figs

    • 1 1/2 cups of light brown or granulated white sugar
    • 2 tablespoons of fresh lemon juice
    • 2 sprigs of rosemary
    • 1/2 cup of Moscatel wine (white Port or white Vermouth) or water (or half & half)

    Directions:

    1. Remove the hard stem and cut the figs into quarters
    2. In a large preserving pan (or other suitable vessel), place the figs and the sugar
    3. On a low to moderate heat, add the lemon juice, the rosemary and the Moscatel wine and/or water
    4. Simmer the figs until soft and the liquid thickens and sets
    5. Remove any stems from the rosemary
    6. Spoon into jars while hot and seal. Leave to cool.

    Share the joy

    Leave a Reply

    Your email address will not be published. Required fields are marked *