Buddha's hand and fig jam

buddha's hand

Harvested 2 beautifully formed buddha's hand, this citrus fruit does not have any juicy middle, only yellow zest and thick not bitter white layer.

The lower more white part of the fruit I cut thin, seasoned with salt, sugar, chili for a day as a simple pickle. The rest I cut thin to make a marmalade type jam. Fig is used to give flavor, texture and most importantly to thicken the jam.

Thin slices of buddha's hand

Lemon juice

Brown sugar

Big pinch of salt

Cinnamon stick, all spices berries, ginger slices (optional)

Dry figs cut into halves or quarters

 

1. Mix buddha's hand with lemon juice, sugar, salt, spices, add water to cover, bring to boil and simmer for 5 minutes. Remove from heat, cover with lid and let it cools down. Repeat the same process once more, the citrus peel should then be soft enough.

2. Bring to boil, add fig, let it cools down, and the jam will turn thick.

3. Adjust seasoning and reheat to boiling before filling jam jars, store in the freezer before use.