Recipes with saffron, Part I

Recipe 1: Saffron-Fig Jam
Recipe 2: Saffron tea (saffron decoction)

In this series, I'd like to share some of my favorite recipes, which I simply can't imagine without saffron. The first recipe is for saffron and fig jam, and the second is our saffron tea (actually, more accurately, hot saffron infusion). I especially enjoy the latter, even today, August 3rd, with a morning temperature of 16 degrees Celsius and rain.

Saffron and fig jam

Yields: approx. 6–8 glasses of 200 ml each

Ingredients

• 1 kg ripe figs
• 500–600 g gelling sugar (2:1 or 3:1, depending on desired sweetness)
• 1 organic lemon (juice & grated zest)
  
• 0.1 g saffron threads (approx. 20–25 threads, preferably Safranya saffron)
• warm water for soaking the saffron (shot glass, approx. 50-100 ml)

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preparation

1. Preparing saffron
   Soak the saffron threads in warm water for 20 minutes to allow the color and aroma to develop optimally.
   
   
2. Prepare the figs
   Wash the figs, remove the stems, and cut them into small pieces. If the skin is very thick, you can peel them if you like; I always do this with ours.
   
   
3. cook the jam base
   Place the fig pieces, lemon juice, and lemon zest in a large pot. Add the gelling sugar and stir well.
   
   
4. Cook
   Bring to a boil while stirring and let it boil vigorously for 4-5 minutes (according to the gelling sugar instructions).
   
   
5. Add saffron
   Towards the end of the cooking time, add the saffron along with its soaking liquid, stir well and let it cook for another 1-2 minutes.
   
   
6. Bottling
   Pour the hot jam into sterilized jars, seal tightly immediately and turn upside down for 5 minutes.
   
   

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Tips

• For a creamier consistency, briefly blend the jam before bottling it. (I always do this; it looks nice.)
• It goes perfectly with cheese platters, croissants or as a filling for pastries.
• If you want to showcase the saffron in a special way, stir in a few whole threads just before bottling so that they remain visible in the jar.

Saffron tea

For 1 cup

Ingredients

• 5 high-quality saffron threads (Safranya saffron)
• 250 ml of hot, but not boiling, water (approx. 80–85 °C)
• 1 tsp honey or maple syrup
• A piece of cinnamon stick
• Optionally add some cardamom or lemon, depending on taste (I personally prefer just the first 3 ingredients).

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preparation

1. activate saffron
   Pour 2-3 tablespoons of hot water (caution! Do not use boiling water) over the saffron threads in a small cup. Let it steep for 10-15 minutes until the color and aroma have fully developed.
   
   
2. Pour tea
   Add the remaining hot (not boiling) tea or water.
   
   
3. Refine
   Flavor with honey and cinnamon (and cardamom or lemon, if desired) to taste.
   
   
4. Enjoy
   Drink slowly and mindfully – ideal in the evening or as a short relaxation break.