pear-fig-ginger-jam with whisky

pear-fig-ginger-jam with whisky
 
alt

This recipe was uploaded
by maddimouse

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 600 g pears (still hard)
  • 400 g figs (very mellow)
  • 15 g ginger, peeled and chopped in tiny cubes
  • 500 g jam sugar 2:1
  • 2 cl whisky
Peel the pears, remove the core and jejune parts and chop them up.

Wash the figs, remove the stem and chop them up.

Put the fruit, ginger and jam sugar in a pot, stir well and put a lid on it. Best leave it over night at a cool place, but 5-6 hours is okay.

Blend the jam with a hand blender until it´s got the texture you want, then bring it to boil and cook it for 3 minutes.

Add the whisky and cook for another minute.

Fill the jam in glasses, put the lid on them and turn them on the lid for 10 minutes, then turn them round again to fully cool off.

The jam tastes best when having rested for at least 2-3 weeks.

pear-fig-ginger-jam with whisky

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by maddimouse

 
 
One of the jams I really like. This one can be eaten to cheese, too! Just try it, it´s lovely!

Quick explaination to the jam sugar:
There are different jam sugars you can buy. The one I have used is for 1 kilo of fruit (twice as much fruit as sugar). If you can´t get that one, use the jam sugar that is available in your area, just make sure you use the amount of fruit written on the package!

Method


Peel the pears, remove the core and jejune parts and chop them up.

Wash the figs, remove the stem and chop them up.

Put the fruit, ginger and jam sugar in a pot, stir well and put a lid on it. Best leave it over night at a cool place, but 5-6 hours is okay.

Blend the jam with a hand blender until it´s got the texture you want, then bring it to boil and cook it for 3 minutes.

Add the whisky and cook for another minute.

Fill the jam in glasses, put the lid on them and turn them on the lid for 10 minutes, then turn them round again to fully cool off.

The jam tastes best when having rested for at least 2-3 weeks.
Show/hide comments

comments powered by Disqus