加香料的果酱

将葡萄糖，糖，水，肉桂，八角茴香，香草和胡椒添加到一个非常大的平底锅上。煮沸并煮，直到温度达到135°C

添加无花果并继续快速烹饪。At The Langham, Andrew uses a refractometer to work out when the mixture is cooked – if you have one it should read 62 Brix, but otherwise cook the mixture until a temperature probe reaches 103°C (this shouldn’t take longer than 10 minutes)

为了在90°C下给堵塞无限的保质期，蒸汽或煮沸30分钟30分钟。一旦罐子打开，就在冰箱里储存