Fig and currant jam

Ingredients for 1 servings:

• 800 g fig(s), blue, fresh, ripe
• 500 ml blackcurrant juice, red or white, unsweetened
• 500 g sugar
• 100 ml blackcurrant

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Currants and figs harmonize perfectly

Wash and dry the figs, cut them into pieces with the skin, and cook them in a sufficiently large saucepan with the blackcurrant juice and sugar for about 30 minutes, stirring frequently to prevent burning. The consistency should then be somewhat creamy. Purée the remaining fig pieces as desired. Finally, stir in the blackcurrant and bring back to a boil briefly. Immediately fill the jam into jars, close them tightly, and place the lids on the jars for about 5 minutes. Note: I press the blackcurrant juice in June/July and freeze it for later use. You can, of course, also use blackcurrant syrup, but then you should reduce the specified amount of sugar slightly. If you don’t like alcohol in your jam, you can use blackcurrant syrup instead of blackcurrant. The specified amount is sufficient for 4-5 300 ml jars.