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Receta Lemon Rosemary Fig Jam
by Amos Miller

Lemon Rosemary Fig Jam

The figs are ripe. sweet and the season is short. Fresh rosemary, lemon zest and juice marry perfectly to create a jam to be eaten with bold cheeses as an appetizer.

Little work to create, long, slow cooking time and a couple of sterilized jars will carry this treat well into the Winter - provided you can avoid eating it all during breakfast - a poached egg, cup of tea, toast buttered and spread with the remnants of summer - figs, lemon and rosemary...

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4 8oz jars

Va Bien Con: bold cheeses, breakfast foods, vanilla ice cream

Wine and Drink Pairings: tea, any variety of hot tea, coffee, moscato di asti, vine, vin santo

Ingredientes

  • 2 lbs+a couple of ripe, green figs, washed & stems pared off
  • 1 lb granulated sugar
  • 1 Tbs fresh lemon zest, minced large
  • 2 Tbs fresh lemon juice
  • 1 Tbs fresh rosemary leaves, finely minced
  • 1/2 c water

Direcciones

  1. In a medium saucepan, bring together the figs, sugar, water
  2. Over medium heat, mash the figs and combine
  3. After about 30 minutes, add the lemon juice, lemon zest and rosemary and stir well
  4. Cook over low-med heat for a couple of hours, stirring regularly to reduce the liquids, and produce a thick jam
  5. Prepare your sterile jars and fill, cover and cool