Fig jam with cocoa

Ingredients for 4 servings:

• 1 kg fig(s), fresh
• 200 g sugar
• 2 lemon(s), untreated
• 2 tbsp almonds, peeled and chopped
• 1 tbsp cocoa powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the figs, halve them, and cut them into very small pieces. Wash the lemons with hot water, rub them dry, and then peel the zest from one of them thinly and cut it into fine strips. Squeeze the juice from both lemons, reserving 2-3 tablespoons of the juice. Place the diced figs, lemon strips, lemon juice, and sugar in a saucepan and heat gently while stirring. Cook over low heat for about 25 minutes. Roast the chopped almonds in a dry pan over low heat until golden brown. Mix the cocoa* with the lemon juice until smooth. After testing, stir into the fig jam along with the almonds. Pour into hot, rinsed, 250 ml twist-off jars, close tightly, and turn upside down for 15 minutes. Then turn upside down and let cool. Depending on your taste, you can also add the scraped seeds of a vanilla pod and/or 1/2 teaspoon of cinnamon and/or cardamom for a more Christmassy flavor. It makes a great Christmas gift! *The cocoa – I don’t mean sweetened instant cocoa, but unsweetened cocoa!