Fig-raspberry-vanilla jam

Ingredients for 3 servings:

• 475 g fig(s)
• 125 g raspberries
• ½ lemon(s)
• ½ vanilla pod(s)
• 200 g gelling sugar 3:1
• 1 pinch of cinnamon
• 40 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 19 minutes

fruity jam, not too sweet

Wash the figs and raspberries and let them drain on a kitchen towel. Carefully remove the stems and the base of the figs and chop the figs. Place the figs, raspberries, gelling sugar, and lemon juice, including the lemon pulp, in a medium-sized stainless steel saucepan, stir to combine, and then puree with a hand blender. Scrape out half the vanilla pod and split the pod lengthwise. Add the vanilla seeds, pod, and a pinch of cinnamon to the saucepan and stir well again. Cover the mixture and let it rest for a while—mine was 2 hours. Mix the jam with the water and cook according to the gelling sugar instructions (I used 4 minutes). Immediately ladle the jam into hot, rinsed jars. Remove the vanilla pod if desired, or add it to the jars as decoration. After sealing, turn the jars upside down for 10 minutes, then let the jam cool completely.