Rápido Fig Jam

Preserves don’t have to be boring – or difficult. Bring jam into the 21st century with this Licor 43-infused, fig-filled preserve.



100ml Licor 43

200ml white wine vinegar

350g dried figs

2 sachets vanilla sugar

2 sheets white gelatine


  1. Cut the figs into quarters, put all the ingredients except the gelatine in a small saucepan and let it simmer for 10 minutes.
  2. Soak the gelatine sheets in cold water while the ingredients simmer.
  3. Remove the pan from the heat and dissolve the gelatine in the fig mixture.
  4. Allow this mixture to cool before pureeing in a food processor, and then put the jam in glass jars.
  5. Close the jars and leave the jam to cool and set at room temperature.



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