Fig Jam
The secret for a good recipes collection is to ask for them every time you come across something special! Here, I tasted this fig jam some time ago by Maria, the mother of my super friend J … it struck me because, contrary to what I expected from a preparation of sugar and figs, it has a bitter and lemon taste – amazing!
Time: maceration time 30 minutes cooking preparation
Cost: low (if you have a fig tree!)
Difficulty: easy
Servings: about 3 4 jars
Ingredients
- 1 kg of figs
- 250 g of sugar (wholemeal cane if you prefer)
- half an organic lemon in small pieces (with fine zest)
How to make it
Sterilizing caps and jars
Wash the jars well with soap and hot water, then place them in the oven at 110º for about 20 minutes. Turn off the oven and let them cool. Put the caps in a pot with water and boil for 10 minutes. Drain them and let them dry on a cloth.
Preparation of jam
In the evening wash the figs, remove the stalk and the damaged parts and cut them into small pieces. Weigh the sugar. Wash the lemon and cut half into small pieces. Take a pot and arrange the figs, alternating a layer of fruit with one of sugar and pieces of lemon. Cover with a lid and let it soak overnight at room temperature. If you don’t have time, just let them sit for 4 hours.
The next day, place the pot on low heat, keeping the lid closed. Let it simmer for about one hour: it will not be necessary to stir it because during the maceration the figs will have released a lot of liquid. However, for safety, check often that the mixture does not dry out. Remove the lid and continue cooking. Now stir from time to time, especially when the liquid begins to dry!
The consistency must be evaluated by eye, calculate that it will take at least another half hour (if you only make a kilo of fruit much less!).
When the mixture is still a little watery, remove the pan from the heat and blend with an immersion blender.
It will not be necessary to remove all the pieces, I have chosen not to make it very smooth.
Put a teaspoon of the mixture on a saucer, let it cool and tilt the plate: if the fig jam doesn’t drip, then it’s ready! Otherwise, put it back on the fire. Fill the jars of fig jam to the brim with the hot jam, taking care not to dirty the edges .. if it happens, clean them with a clean cloth moistened with water.
Close the lids and tighten well, then place the jars upside down to create the vacuum. Leave them like this until cool. Check that the cap does not ‘click’. If this happens, make sure you put these jars in the fridge and consume the fig jam as soon as possible!
Those vacuum-packed can be kept for a year or more in the pantry.
