The autumn starting is always predicted, for who live in the country, with some new fruit that begins to make a fine show of itself on the trees.
In September we immediately think of grapes! with the excellent "schiacciata" that must never be missing in this period and that you will find in our recipes (try it because it will really give you the pleasure of the winter's arrival).
But even before the grape starts and you can hear the sound of the tractors for the harvest, and the air begins to inebriate you with the wine smell, we begin to understand that summer is coming to the end with the arrival of figs.
My tree this year was really heavy! Full overflowing with this sweet fruit.
So much! and after many dishes made with figs and ham, figs and nuts, figs and salami, figs and cheese ..... there were still plenty of figs.
So take the jam operation! Even during the winter, we will have a healthy, simple and sugary breakfast that will make us start the days with a lot of energy!
AuthorToscane DI GustoCategoryCakes, Tuscan Tradition RecipesDifficultyIntermediate
First, wash the apples and the figs well. The cute them in big pieces.
Remove the core from the apples, where the seeds are contained, and remove a piece of the stem from the fig tree, or the part that remains attached to the tree.
Mix the fruit adding the brown sugar and balsamic vinegar, alternatively you can also use lemon juice if you like a more fresh and fruity taste.
At this point leave the fruit to macerate in the refrigerator for a while.
My mom, for example, also leaves a whole night.
You can follow this advice, so that the fruit is caramelized naturally or you can start cooking the jam immediately.
Leave on the low heat for at least an hour, until the mixture is well blended and gelatinous.
I prefer to put it in jars like that, in big pieces, some instead prefer to make it smoother by passing it over to the brine.
Depending on the consistency you prefer, fill the cans with the help of a soup romaìolo, close them with their cap and put them down to form the vacuum for storage.
In fact, sugar has the important role of acting as a natural preservative and must be present in the same quantities of fruit.
Ingredients
Directions
First, wash the apples and the figs well. The cute them in big pieces.
Remove the core from the apples, where the seeds are contained, and remove a piece of the stem from the fig tree, or the part that remains attached to the tree.
Mix the fruit adding the brown sugar and balsamic vinegar, alternatively you can also use lemon juice if you like a more fresh and fruity taste.
At this point leave the fruit to macerate in the refrigerator for a while.
My mom, for example, also leaves a whole night.
You can follow this advice, so that the fruit is caramelized naturally or you can start cooking the jam immediately.
Leave on the low heat for at least an hour, until the mixture is well blended and gelatinous.
I prefer to put it in jars like that, in big pieces, some instead prefer to make it smoother by passing it over to the brine.
Depending on the consistency you prefer, fill the cans with the help of a soup romaìolo, close them with their cap and put them down to form the vacuum for storage.
In fact, sugar has the important role of acting as a natural preservative and must be present in the same quantities of fruit.