Fig and almond jam

The fig and almond jam, sweetness riot, is an extraordinary mix of typical Sicilian flavors. To achieve the best I recommend you use fresh almonds and figs. The original recipe for this jam expected to leave the almonds whole and to use figs in their natural texture, but if you prefer a version more velvety for the palate you can pass shelled almonds in a mortar without, of course , doesn't chop too (or you will lose aroma and fragrance) and you can move the figs in a blender or a mixer, before allowing them to macerate with the sugar and the grated rind.

Boil a pot with water and once it reaches the boil remove from heat, pour the almonds and leave to soak for about 10 minutes. After private almonds of peel and dry them. You can skip this step if you decide to use already peeled almonds. Once this phase of preparation, clean the figs with a cloth slightly dampened with water and cut them in half lengthwise. Place them , then , in a bowl, sprinkle with sugar and grated lemon peel, cover with plastic wrap and let them marinate in the fridge for an hour. After this time, pour into a steel casserole heavy and simmer until the sugar begins to caramelize , being careful not to brown too much .

Now add the peeled almonds and stir to mix them evenly to fruit. Pour the Cognac and let evaporate at very moderate heat, stirring constantly . When the jam has reached the ideal consistency, remove it from the pot , transfer into clean jars and, at the end, close them tightly.

The fig and almond jam is ideal for a healthy and nutritious breakfast, but just as delicious to serve a tasty snack to all our friends, including vegetarian , gluten-free and vegan . And if your imagination kitchen will suggest it, you can use this jam for garnish some sweets made ​​at home from you.


For 4 jars 4 dl (13,52 fl oz):

-1 kg/3 lb of little and compact white figs
- 120 grams/4½ oz of shelled almonds (if you don't want to peel them, as recipe prescribes, you can buy almonds yet peeled)
- 700 grams/1 lb 8 oz of caster sugar (or, alternatively, brown sugar, I prefer it)
- 5 tablesppons of Cognac
- 1 grated lemon peel

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