This lovely mixture makes a translucent, wonderfully perfumed jam.
Ingrédients pour 4 30cl pots:
- Start by preparing the jam funnel: you can make it yourself from aluminium foil (see photo) which is easy to work with and can be adapted to the size of the pots you are using.
- The previous evening: Wash the figs and cut them into 8 pieces, the place them into the pan.
- Peel and core the pears, then cut them into small cubes. Add them to the figs.
- Cover them with the sugar, mix well then covering with a clean cloth, leave to macerate until the following day.
- The following day the melted sugar and fruit will have formed a thick paste.
- Scald the pots and lids.
- Bring the jam gently to the boil over a very low heat.
- When the jam has reached boiling point, increase the heat to medium and continue boiling for 20 minutes, stirring from time to time with a wooden spoon. The jam should have thickened. Add the lemon juice and mint leaves to the jam. And leave to infuse for 5 minutes on a very low heat.
- Remove the mint leaves and pour the jam into the prepared pots.
Place the lids on and tighten them while they are still warm; as the pots cool, a vacuum is formed which will keep the jam from spoiling.
- That’s it!
A fully ripe fig is very sweet, so there is no need to add lots of sugar to obtain a good jam consistency.
The lemon juice acts as a flavour enhancer.