While most of the other wineries in the area are preparing for the harvest of the grapes, we’re harvesting figs. Given our placement in between the mountains we don’t pick our grapes until October. So for the moment we’re having to make due with the (other) fruits of our labor and are harvesting figs. Recommendation, figs are a great pairing for all 3 of our single-vineyard Sagrantini.
Now, there are many things you can do with figs – you can eat them plain, you can peel them, or you can stuff them with walnuts and gorgonzola. You can make jam. For a few weeks now Federica has been making jam non-stop and the results have been spectacular.
Jam is a good way to preserve produce when you have it in abundance and don’t want it to go to waste. Then in a few months when you can no longer grow said produce, you can still enjoy the taste of it!
Below you will find the recipe for our fig marmellata. Warning: we used a Bimby (Vorwerk) to make it and so the directions are specific to that. In the past, Franca made jam over the stove and this was a beautiful tradition. However, every batch would take several hours and the color never did our produce justice. In this way, we can be more creative with our jams (tomato jam recipe coming soon!) and ensure a better and more beautiful taste.
Marmellata di Fichi
800 g Figs
300 g Sugar
- 20 minutes on Speed 2 at 100 degrees.
- 20 minutes on Speed 2 at Varoma.
- Use a funnel to fill your jars then firmly close the lids.
- Immediately, turn upside down and leave for 20 minutes.
To pair with Sagrantino, we recommend putting a spoonful of marmellata on a slice of pecorino cheese.
Note: Our figs are sweeter than those you might purchase at the store, so you might want to use 400 g of sugar instead of 300 g.