It's a chilly autumn Sunday here in Beaune and we're busy in the kitchen making jam. We spotted these beauties at Madame Loichet's market table yesterday and we just couldn't help ourselves.
fig with vanilla confiture
Adapted from Mes Confitures, by Christine Ferber
1 kg fresh figs
400 grams sugar
Juice of 1 small lemon
2 vanilla beans
Rinse the figs in cold water and dry them in a towel. Remove the stems. Quarter each fig lengthwise. In a bowl, combine the fruit, sugar, lemon juice, and vanilla beans, split lengthwise. Cover with a sheet of parchment paper and let macerate 1 hour.
Pour this preparation into a preserving pan and bring to a simmer. Pour back into the bowl. Cover with a sheet of parchment paper and refrigerate overnight.
Next day, bring this preparation to a boil in a preserving pan. Skim and continue cooking on high heat for 5 to 10 minutes, stirring gently. Remove the vanilla beans. Return to a boil. Check the set. Put the jam into jars and seal.