Lightened fig jam with vanilla or with ginger

Aren’t you tired of overly sweet jams? We are! Especially when it’s absolutely not necessary.

So when our nice neighbors, (special dedication), give us a lot of beautiful ripe figs, we decided to make our first jam. Well yes, everyone always needs a first time…

And we went for it with much less sugar. And you know what? No matter if it’s the vanilla version, the ginger one or even an unflavored one, it’s delicious. And delightful on country bread with butter, or to accompany a fresh goat cheese…

For about 3 jars

1kg (2 lb) of ripe figs
300g (1^1/2 cup) of jam sugar
1 vanilla pod
or
50g (3^3/4 oz) of ginger

Wash the figs and cut them into quarters. Place them in a copper jam pan with the gelling sugar and, depending on your choice, the ginger cut into small pieces or the vanilla pod split lengthwise. Bring to a boil and cook for about 15 minutes.

In the meantime, pour boiling water into the empty jars to sterilize them.

When jam is ready, pour into jars, close them and place them upside down for a few minutes, then flip over and allow to cool.

Fabrice