Traditional Portuguese Fig Preserve
Ripe figs cook slowly with sugar, lemon and cinnamon until the fruit breaks down and the syrup reaches a jam-like set. This formula retains pieces and seeds and is intended for refrigerated home storage.
- Yields
- 3 small jars
- Prep
- 15 min
- Cook
- 40–55 min
Ingredients
- 1 kg Ripe figs
- 375–450 g Sugar
- ½, juice and thin peel Lemon
- 2 Cinnamon sticks
- 100–200 ml Water
Method
Wash the figs, trim the stems and quarter each fruit. Do not remove the skin or seeds.
Put the figs in a wide pan with the sugar, lemon, cinnamon and 100 ml water. Stir and bring to a boil over medium heat.
Lower the heat, partially cover and cook for 25–30 minutes, stirring occasionally. Add the remaining water only if the base begins to dry before the fruit softens.
Uncover and cook for another 15–25 minutes, stirring frequently, until a spoon leaves a trail across the base that closes slowly. Crush some of the figs but retain texture.
Remove the cinnamon and lemon peel. Spoon into very clean jars, cool, cover and refrigerate.