This dish contains the following allergens: Milk/Dairy
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
180g
red onions, cut into 4
300g
sugar
10g
butter
400g
cleaned figs
1/2 tsp
ground ginger
1/2 tsp
cinnamon
30g
pectin
4 tbsp
port wine
6.3oz
red onions, cut into 4
10.5oz
sugar
0.35oz
butter
14oz
cleaned figs
1/2 tsp
ground ginger
1/2 tsp
cinnamon
1.05oz
pectin
4 tbsp
port wine
Utensils
Step 1
Turn on your heating blender and select COOK then SAUTE. Place the butter, 50g of sugar and the onions in it. Let the onions saute for 10 minutes, press the pulse button once, to chop them a little bit.
Step 2
Add all the other ingredients and program your Blender on JAM.
Step 3
After 30 minutes, pour the still warm jam into two jars previously cleaned and sterilized.
Step 4
Close the jars and place them upside down on their lids while the jam cools down.
Step 5
Store the jam away from the heat or in the refrigerator once opened.
Turn on your heating blender and select COOK then SAUTE. Place the butter, 50g of sugar and the onions in it. Let the onions saute for 10 minutes, press the pulse button once, to chop them a little bit.
180g
red onions, cut into 4
300g
sugar
10g
butter
400g
cleaned figs
1/2 tsp
ground ginger
1/2 tsp
cinnamon
30g
pectin
4 tbsp
port wine
6.3oz
red onions, cut into 4
10.5oz
sugar
0.35oz
butter
14oz
cleaned figs
1/2 tsp
ground ginger
1/2 tsp
cinnamon
1.05oz
pectin
4 tbsp
port wine
Step 2 of 6
Add all the other ingredients and program your Blender on JAM.
180g
red onions, cut into 4
300g
sugar
10g
butter
400g
cleaned figs
1/2 tsp
ground ginger
1/2 tsp
cinnamon
30g
pectin
4 tbsp
port wine
6.3oz
red onions, cut into 4
10.5oz
sugar
0.35oz
butter
14oz
cleaned figs
1/2 tsp
ground ginger
1/2 tsp
cinnamon
1.05oz
pectin
4 tbsp
port wine
Step 3 of 6
After 30 minutes, pour the still warm jam into two jars previously cleaned and sterilized.
180g
red onions, cut into 4
300g
sugar
10g
butter
400g
cleaned figs
1/2 tsp
ground ginger
1/2 tsp
cinnamon
30g
pectin
4 tbsp
port wine
6.3oz
red onions, cut into 4
10.5oz
sugar
0.35oz
butter
14oz
cleaned figs
1/2 tsp
ground ginger
1/2 tsp
cinnamon
1.05oz
pectin
4 tbsp
port wine
Step 4 of 6
Close the jars and place them upside down on their lids while the jam cools down.
180g
red onions, cut into 4
300g
sugar
10g
butter
400g
cleaned figs
1/2 tsp
ground ginger
1/2 tsp
cinnamon
30g
pectin
4 tbsp
port wine
6.3oz
red onions, cut into 4
10.5oz
sugar
0.35oz
butter
14oz
cleaned figs
1/2 tsp
ground ginger
1/2 tsp
cinnamon
1.05oz
pectin
4 tbsp
port wine
Step 5 of 6
Store the jam away from the heat or in the refrigerator once opened.
