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Fig jam

Sous-vide-vijgenjam

Author: Hannah van Souvy

Persons: 8

Temperature: 90

Cooking time: 2 hours

Prep time: 15 minutes

Ingredients:

  • 400 g dried figs
  • 200 g jelly sugar
  • 2 limes
  • 2 cinnamon sticks

Preparation:

  1. Preparing the jam -

    Place the sous vide container on the counter! Heat the sous vide cooker to 90 degrees. Make sure the container is deep enough and is amply filled with water. Some of the water will evaporate.

  2. Time to get started -

    Cut the figs into thin strips. Fill the sous vide bag with all your ingredients; the lime zest, lime juice, jelly sugar and cinnamon sticks and figs and seal the bag or vacuum seal it.

  3. To cook -

    Place the bag with all the ingredients in the container of water when it is at the right temperature and set the timer for 2 hours. Then let the device do its work.

  4. Cooling down -

    When the time is up, carefully remove the bag from the water bath and let it cool on the counter. Are the figs still too large? Then carefully roll over it with a rolling pin. Be careful as you don't want the bag to tear.

  5. Packaging -

    Remove the jam from the bag and pour it into a jam jar or preserving jar. The easiest thing to do is to cut open a small corner of the bag so that all the jam can slide in smoothly. Of course you can remove the cinnamon sticks.

    Will you let us know how you liked your fig jam? Share your results via the hashtag #souvy

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Sous-vide-lamsrack

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