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Prickly pear jam with white wine and vanilla

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Ingredients for 1 servings:

  • 1 ¾ kg fig(s) (cactus)
  • 2 packets of vanilla sugar
  • 300 ml white wine
  • 1 kg gelling sugar, 1:1

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Peel the prickly pears. This works best if you soak the fruit in cold water for a while and then remove it. This makes peeling easier. Halve the figs and bring them to a boil with the white wine, then simmer for about 10 minutes. Strain the mixture through a sieve, as there are a lot of seeds. I ended up with 1 kg. Return the mixture to a saucepan, add the vanilla sugar, and continue processing according to the instructions on the preserving sugar packet. Please test the setting and let it cook a little longer if necessary. While hot, transfer the mixture to twist-off jars and seal immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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