Figs in Germany?? “Too cold”, you may think. Well; Heidelberg, the city where I was born, makes a great exception. It lies in a valley, so the weather conditions are rather untypical: hot in summer, mild in winter and humid all year round!
I came for a visit, right on time to help my mother with the figs. I spent a day on a ladder and another one in the kitchen making two types of jam. This is so exciting!
In Germany imported figs cost about 50 cts each, so thinking back to this heavy-loaded tree feels like looking at a treasure chamber full of gold!
1kg figs, cut in small pieces
1 sachet pectin from the wholefood store
juice of 1 lemon
same amount of freshly squeezed orange juice
same amount of freshly squeezed grapefruit juice
1kg figs, blended
a shot of kirsch
For both recipes: cut the figs in pieces, add 100g sugar and let them repose for 1 hour stirring occasionally with a wooden spoon.
Fresh fig: cook the figs until soft, add the remaining 400g sugar, the pectin and the juices, bring it to a rolling-boil for 4 minutes, always stirring, and then fill in glasses.
Opulent fig: Cook the figs with the remaining 650g sugar and the kirsch for 10 minutes, stirring without interruption. Blend with an immersion blender. Continue stirring for 10 minutes while set to rest on a cool surface. Fill in glasses.
Left is fresh, right is opulent. Enjoy!