Fig jam from Grandma Helga

Ingredients for 1 servings:

• 1 kg fig(s), fresh
• 500 g gelling sugar 2:1
• 1 jar Lemon Curd, 340 g
• 1 pinch(s) cinnamon powder
• 1 pinch(s) of ginger powder or fresh, but then grate finely
• 1 shot of Cointreau or other orange liqueur

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

is quick and tastes delicious

Cut off the stems and blossom ends of the figs (I used blue figs) and cut them into medium-sized cubes. No peeling is necessary! Place the diced figs in a saucepan and mix well with the gelling sugar. Let stand for at least 1 hour so the figs can draw their juices. Put the pan on the stovetop. When the figs are hot, stir in the lemon curd and add the spices. Boil gently for 4-5 minutes, then add the Cointreau. Bring back to the boil, remove from the heat, and puree with a hand blender. Pour into hot, rinsed jars and let stand upside down for about 5 minutes. This also works in a Thermomix – set it at 100°C for about 12 minutes.