Fig and pineapple jam recipe

Ingredients

• 1.7kg ripe figs
• 1.3kg pineapple (diced)
• 550g granulated white sugar
• juice of one lemon

EQUIPMENT

• A clean tea towel
• A paring knife
• A jam pot / preserving pan
• A skimmer
• A spatula
• A cooking thermometer
• A plate placed in the refrigerator
• 4 jars of 250g (or smaller jars)

Instructions

1) Clean the figs by rinsing them gently in cool water. Dry them with paper towel or a clean tea towel.

2) Using a paring knife, remove the stem and cut into quarters. Set aside.

3) If the pineapple is whole, peel it before cutting it into quarters, then into cubes. Set aside.

4) Prepare a sugar syrup to reach the "grand filé" stage. As a reminder, this means adding 25cl of water per kg of sugar, then melting it before bringing to a boil to reach the desired temperature, 110°C in this recipe. Check the temperature with the cooking thermometer.

5) Add the fig quarters and pineapple cubes to the sugar syrup, along with the lemon juice, being careful of splashes!

6) Continue cooking over low heat, skim off the foam and bring down to the "petit filé" temperature, 103°C. The bubbles become large and the syrup thickens: this is the ideal temperature for the jam to set.

7) As soon as the fruit turns translucent and becomes lightly candied, do the cold plate test. Drop a bit of jam onto a plate chilled in the refrigerator for 5 minutes. If the jam sets: it's ready! If it runs, continue cooking a little longer!

8) Pot immediately.

9) Enjoy the fig and pineapple jam at breakfast, as a snack with foie gras, duck breast, cheese...

This taste for exotic flavours paired with fig can also be found in our Fig Lime Thyme Jam and our Pineapple Coconut Lime Jam, ready to discover and enjoy.