Confiture is a type of jam distinguished by the inclusion of thickening agents. Typically, these are pectin, agar, or, as a last resort, a small amount of gelatin.
Sometimes, you can find special sugar with pectin specifically designed for confiture in stores (especially outside Ukraine). This makes the process much easier. However, if you can’t find such sugar, you can replace it with agar. Here, I’ll share the simplest and most straightforward method using gelatin. Believe me, even this will yield a wonderful confiture!
- 1 kg of young, sweet figs
- 200 g of sugar
- 2-3 tbsp. gelatin
- 30 ml of vinegar (balsamic, wine, sherry, or apple)
- 1/3 lime juice
Choose only very fresh and tender figs for this recipe. If even one fig is slightly spoiled, it will affect the taste of the confiture. Peel the figs (if the skin is very thin and tender, you can leave it). Place them in a blender, add sugar, gelatin, and lime juice (lime contains pectin), and blend well.
Pour the mixture into a pot and bring it to a boil. Be cautious, as the confiture will bubble vigorously. Lower the heat, stir, and turn off the heat. Let it rest for 1 hour. After an hour, bring it to a boil again, reduce the heat, and simmer while stirring for about 5–6 minutes.
Transfer the confiture to sterilized jars and store in a "dry, cool, and dark place." Serve with white toast and soft goat or sheep cheese.
Choose only very fresh and tender figs for this recipe. If even one fig is slightly spoiled, it will affect the taste of the confiture. Peel the figs (if the skin is very thin and tender, you can leave it). Place them in a blender, add sugar, gelatin, and lime juice (lime contains pectin), and blend well.
Pour the mixture into a pot and bring it to a boil. Be cautious, as the confiture will bubble vigorously. Lower the heat, stir, and turn off the heat. Let it rest for 1 hour. After an hour, bring it to a boil again, reduce the heat, and simmer while stirring for about 5–6 minutes.
Transfer the confiture to sterilized jars and store in a "dry, cool, and dark place." Serve with white toast and soft goat or sheep cheese.
