Prickly Pears or cactus figs are abundant on our island. The fruit ripens towards the end of Summer giving us a very sweet and unique flavour. They are a bit difficult to peel as they come covered with nasty thorns, however, these days, vendors take care of this chore and sell them peeled and ready to eat. I do not advise children or people suffering from intestine problems to eat these fruit raw as they are full of seeds, however, this jam can be enjoyed by everyone.
2.5kg peeled cactus figs
5 limes
1/2 stick vanilla
1 kg sugar
Using a lemon zester, zest the rind from limes, then squeeze out the juice.
Put the pears, lime zest and lime juice in a large pot, turn on heat to medium and mash slightly using a potato masher. Simmer for 20 minutes stirring frequently. Turn off heat. Strain mixture through a sieve pressing down with a metal spoon to extract juice as much as possible. Discard all seeds. Transfer strained juice to a clean pot. Split vanilla bean in two and scrape out the tiny seeds. Add seeds and pod to pan then add the sugar. Put on a medium heat and stir till sugar dissolves. Turn on heat to high and boil mixture rapidly for about 20 minutes till it reaches 105c - jam setting temperature. Lift the vanilla stick and cut into small pieces. Ladle jam into cleaned sterilised jars, adding a piece of vanilla stick in each jar. Close securely with lid and put upside down for 2 minutes to sterilise the lid. Turn jars upright again and leave to cool. Jam will improve in 3 months and will keep for up to two years.
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