Fig Jam with rum

My fig tree was ready for the second harvest and in all grocery stores figs are sold. I ate some of my own and used the other together with the store bought ones to make some fig jam.

That is a lot less hassle than the plum jam from yesterday. Btw-. the pan I cooked the plum jam for 5 hours in got squeeky clean again in the dishwasher. All the crust was gone.

For fig jam you will need some liquid and some acid. I used grapefruit juice and rosé coloured wine.
And to intensify the taste just some dark brown Cuban rum at the end.

Ingredients for 4 jars:
780 g fresh figs
1/2 pink Grapefruit - the juice
150 ml rosé wine
500 g 2 : 1 jam sugar (1000 g fruit to 500 g pectin sugar)
1/2  ground vanilla pod
50 ml dark Havanna Club rum

Wash the figs and take off the stem. Quarter them. Squeeze the juice from the grapefruit on top and the ground vanilla pod.
Put this in the Thermomix or a blender and make a good paste.
Add wine and sugar and blitz again.

When you use a pot, bring the jam to a boil and cook for 5 min.
When you use a Thermomix, set the timer for 12 min at 100 C speed 2.
 Put the rum in the last 2 minutes.

Fill in some sterilized jam jars.