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Before you jump to Caramelized figs with rum and cinnamon recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living much more environmentally friendly we won’t be able to fix the problems of the environment. These kinds of changes need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, for the most part by making your cooking area more green.

Why don’t we begin with something not that hard, changing the light bulbs. Accomplish this for your house, not only the kitchen. You really need to upgrade your incandescent lights along with energy-saver, compact fluorescent light bulbs. These bulbs are generally energy-efficient which means electricity consumption is actually lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. One of the extras is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will probably end up at a landfill site. You also have to get the habit of turning off the lights when there is nobody in a area. The family spends a lot of time in the cooking area, and how frequently does the kitchen light go on in the morning and is left on all day long. Obviously this also happens in other rooms, not simply the kitchen. Make a habit of having the lights on only when they are needed, and you’ll be astonished at the amount of electricity you save.

From the above it ought to be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is something we can all do, without difficulty. A lot of it is simply using common sense.

We hope you got benefit from reading it, now let’s go back to caramelized figs with rum and cinnamon recipe. To make caramelized figs with rum and cinnamon you only need 6 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Caramelized figs with rum and cinnamon:

1. Prepare 1 kg figs (black, small and firm)
2. You need 500 g sugar (preferably demerara)
3. Get 100 ml rum (a little less than 1/2 cup)
4. Prepare zest of one lemon
5. Take zest of 1 orange
6. Provide 2 cinnamon sticks

Instructions to make Caramelized figs with rum and cinnamon:

1. Pick figs that are small and preferably black.
2. Clean them as best as you can using kitchen paper that you have already moistened. Cut and remove the stem trying to not cut through the surface of the fig at that point. If you do, the figs will open up and break during cooking.
3. Place them in a pot with a thick bottom but low sides, large enough to fit all of them (look at the tips). Don't pour them in, just arrange them one next to the other, bottom down, with the stem facing upwards.
4. Sprinkle them with rum and pour the sugar on top of them, distributing it evenly over all, the rum will help keep it in place as well as on top of the figs.
5. Cover the pot and set the figs aside to rest and "get drunk" overnight. If you start making your jam on a Saturday morning or if you don't have all this time available, don't rush it, they will require at least 2-3 hours.
6. On the next day turn on the heat very low and after adding the cinnamon and the zest, watch them simmer.
7. From time to time, shake the figs so that they are thoroughly drenched with the syrup. How to do that? Just lift the pot and make a couple of small but strong and decisive circular moves. You can either do that or move it back and forth or even use a wooden spoon to push the figs lightly but very carefully so that you don't punch a hole in them by mistake or taking a little syrup at a time and sprinling it on them.
8. Continue with the simmering - shaking - sprinkling until the sugar dissolves completely, it will take about an hour for that. When that time has passed you have to be careful. The syrup will (and should) start getting thicker and it will thicken quite a bit, but it shouldn't caramelize too much. So, keep an eye on it and be careful.
9. When a very thick (but still liquid) syrup has formed (it took me 8 minutes but time varies depending on the cooker and can reach or take more than 10 minutes) and the figs have a dark colour, then they are ready.
10. Place the figs in sterilized jars and cover them with the caramelized syrup. With 1 kg of fresh figs you will fill up about 4 small jars of 250 ml each. Of course, it depends on the size of the figs (larger figs have more empty space in the jar, so less figs per jar).
11. Seal the jars hermetically and turn them upside down for at least 5 minutes so that you create a vacuum inside.
12. Store in a cool place for a few months.

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