🍯Sugar-free fig jam

👩‍🍳 Preparation:

1. Prepare the ingredients:

   • Wash the organic lemon well.

   • Grate the zest and squeeze the juice.

   • Pour both into a large saucepan.

2. Clean the figs:

   • Cut the figs in half.

   • Remove any tough stems and check the inside (watch out for small insects).

   • Leave the peel on: it is rich in fibre and antioxidants.

3. Cook the fruit:

   • Add the figs to the saucepan.

   • Blend coarsely with an immersion blender (optional, if you prefer a smoother consistency).

   • Add the cinnamon.

   • Bring to a boil, then reduce the heat and cook for about 1 1/2 hours , stirring frequently to prevent sticking.

4. Sterilize the jars:

   • While the jam is cooking, sterilize the jars by boiling them for at least 10 minutes or placing them in the oven at 100°C for 15 minutes.

5. Invasion:

   • Pour the boiling jam into sterilized jars.

   • Close immediately with airtight lids.

   • Turn the jars upside down to create a vacuum.

   • Let them cool completely before storing them in the pantry.

📌 Helpful tips:

• Ripe figs are sweeter and tastier: ideal for this sugar-free recipe.

• Once opened, keep the jar in the refrigerator and consume within a week.

• If you want a thicker jam, cook it a little longer or add some natural pectin (such as grated apple) .

🥄Recommended uses:

• Spread on wholemeal bread or rusks

• As an accompaniment to mature cheeses (pecorino, parmesan, goat cheese)

• To fill tarts or rustic desserts

If you’d like, I can also create a printable version of the recipe, or suggest variations with other fruits. Let me know!