Black fig jam WITH and WITHOUT sugar

Figs are at their peak right now, and if you love them as much as I do, be sure to make this jam.

While a few weeks ago in the "Homemade Strawberry Jam" I explained everything you need to know about pectin in jams, in this case, you don't need to think about anything other than the fruit itself and the sugar; the texture turns out great, as you can see in the photo.

Most jam recipes call for 40 or 50% more sugar than I use; it's the sugar, along with the pectin from the fruit itself, that gives the jam its consistency. However, I assure you that even I, who have a very sweet tooth, find it very sweet and the texture is fantastic, so if you want, you can use less and it will still be wonderful.

FIG JAM WITH SUGAR

• 1 kg of figs
• 500g of sugar or 600g of brown sugar
• 1/2 a whole lemon or the juice of half a lemon
• Optional: 1 small glass of cognac or brandy

SUGAR-FREE FIG JAM

• 1 kg of figs
• 1 apple
• 30 ml of lemon juice
• Sweetener suitable for cooking, to taste and following the manufacturer's instructions.
• 6 sheets of gelatin, 2 g each

FIG JAM WITH SUGAR

• Wash the figs carefully, dry them and remove the stem. Cut them in half or quarters, without peeling them.
• Put them in a heavy-bottomed pot and add the sugar and lemon juice. Mix and let it sit for about 20 or 30 minutes, if you have time, so the fruit starts to release its juice.
• Bring the mixture to a boil, then reduce the heat. Simmer over medium-low heat for about 40 to 50 minutes, stirring occasionally to prevent sticking.
• If you wish to flavor it with cognac or brandy, add it during the last few minutes and let it come back to a boil.
• Once the fruit has broken down and the jam has thickened, lightly blend it with an immersion blender. A few pulses will suffice if you like finding small pieces of fig.
• Check if it's ready by placing a teaspoonful on a cold plate. Let it sit for a few seconds and run your finger through the center: if the groove remains and the jam doesn't immediately run back together, it's ready. Remember that it will thicken slightly as it cools.
• While still hot, transfer it to clean, sterilized jars, leaving adequate space to the rim, and seal them.

SUGAR-FREE FIG JAM

• Wash the figs, remove the stem and cut them. Peel and chop the apple.
• Place both fruits in a pot with the lemon juice and cook over medium-low heat until completely tender. Stir frequently to prevent sticking.
• Blend until you get the texture you prefer and add the sweetener little by little, tasting for sweetness.
• Hydrate the gelatin sheets in cold water for about 5 minutes.
• Remove the pot from the heat, stir in the well-drained gelatin, and mix until completely dissolved. There's no need to bring the mixture back to a boil after adding the gelatin.
• Divide the jam into clean jars, let it cool and store it immediately in the refrigerator.

Sugar-free jam preservation

• This sugar-free jam is not intended to be stored for months in the pantry. Once made, divide it into clean jars, let it cool, seal them, and store them in the refrigerator. For best results, consume it within 5 to 7 days, always using a clean spoon. To preserve it for longer, you can freeze it in small containers, leaving some headspace as it expands when frozen. This way, you can defrost only the amount you need. Once defrosted, keep it in the refrigerator and do not refreeze it. Important: I do not recommend using a water bath for this version or stating that it can be stored at room temperature, because its sugar content is very low and the recipe does not follow a validated pantry-safe canning method.

Frabiconsejos

• You can make this jam with black figs, green figs, Migueliño figs, or brevas. The color and sweetness will vary depending on the fruit used.
• Choose ripe, healthy figs without any fermented or spoiled areas.
• You can use white or brown sugar, but brown sugar will slightly change the color and give a more caramelized flavor; it doesn't make the jam significantly healthier.
• If the figs are very ripe and sweet, you can reduce the sugar, but the jam will have a shorter shelf life and must be kept in the refrigerator.
• Use a wide, thick-bottomed pot: this will promote evaporation and reduce the risk of the fruit sticking.
• The jam will be more liquid while it's hot and will thicken as it cools. Don't overcook it.
• To flavor it you can add cinnamon, vanilla or a small glass of cognac, always in moderation so as not to mask the flavor of the figs.
• Once the jar is opened, keep it in the refrigerator and always use a clean spoon.
• The version without added sugar should be kept refrigerated and consumed within a few days. It can also be divided into small portions and frozen.
• If you want to store the jars for months in the pantry, you need to follow a specifically validated water bath preservation procedure; simply filling the jars and sealing them while hot is not enough.
• 1 kg of fruit
• 1 apple and 1 lemon both have a lot of pectin and will help thicken
• 6 sheets of gelatin, 2 g each.
• Sweetener to taste (you must use a sweetener that can withstand high temperatures without losing its properties)
• Cook the fruit as I indicate in the jam recipe WITH sugar.
• Peel and chop the apple. Place both fruits in a pot with the lemon juice and cook over medium-low heat until completely tender. Stir frequently to prevent sticking.
• Soak the gelatin sheets in cold water for about 5 minutes. Remove the pot from the heat, add the well-drained gelatin, and mix until completely dissolved. There's no need to bring the mixture back to a boil after adding the gelatin.

Sugar-free jam preservation

This black fig jam is a delicious way to enjoy this fruit when it's in season. You can spread it on toast, serve it with yogurt and desserts, or pair it especially well with cheese. Whether you make it with sugar or choose the sugar-free version, you'll get a flavorful homemade jam; just keep in mind that the sugar-free version needs to be refrigerated for a shorter time or frozen in small portions if you want to enjoy it for several months.

I could give you a thousand reasons to make this jam at home, but the most important one is how incredibly proud you'll be to have your own jam with hardly any effort.

You might also be interested in other jam recipes published on this blog.