|I cut figs in half because I like large pieces on my buttered baguette.|
|About 3 lbs of figs to 1 kilo of sugar.|
|Add sugar and let macerate overnight.|
|I cook for 45 minutes to 1 hour and add 1 1/2 tsp vanilla extract at the end.|
|I use dishwasher-cleaned Bonne Maman jam jars.|
So I am completely beholden to Manuel and sing his praises to any and all who will hear them. Can you believe it? The fig jam is from the fig tree across the stream, about 3 meters away from our balcony as is the olive oil... Thyme, rosemary and bay leaves also grow on our property... How's that for eating what grows around you?
So, I have an olive oil and fig fairy in Cotignac and I have a vegetable fairy at home in Canada (my sister D).