Nothing is better than Provence fig jam to put sun on your breakfast toasts, to go with feast meals or meals with friends.
This ripe and big fruit has been given to me by my friend Lise whose father is a producer of organic food at Sérignac (Gard, France).
Freshly picked in the orchard, the figs are mixed with sugar, a clove of vanilla, lemon juice and a pinch of cinnamon.
The figs are in bowls made by Jean-Michel Casillo who is a potter craftman in Nîmes (Gard, France).
Translated by Isabelle