Fig jam, aromatic and well-curdled recipe
Preparing figs
Ingredients · Servings 8
- 4 kg figs
- 2 kg zahar
- juice from 2 large lemons
Method · 1 h 30 min
- Wash the figs well and remove the stems, if necessary.
- Cut the fruit into quarters or cubes. If it is very ripe, there is no need to cut it any smaller.
- Place the figs in a large, thick-bottomed saucepan.
- Add the sugar and lemon juice, then mix the ingredients.
- Place the saucepan over medium heat and stir frequently until the mixture begins to boil.
- Mix without worrying about crushing the fruit, as it should gradually turn into a paste.
- Carefully remove the foam that forms on the surface after the jam reaches boiling point.
- Continue boiling for about an hour, stirring frequently so that the jam does not stick to the bottom of the saucepan.
- Turn off the heat when the mixture is well thickened and some of the fruit has turned into a paste.
- Leave the jam with the fruit pieces or puree it after boiling if you want a smooth consistency. Do not puree the fruit before boiling, as the jam can burn more easily.
- Place a small amount of jam on a plate kept in the freezer for at least 30 minutes.
- Leave the jam on the plate for about 5 minutes, until it reaches room temperature.
- Check the consistency after it has cooled completely. The jam should be thick enough and well-set.
- Wash the jars thoroughly with water and detergent, then place them in the oven at 150 degrees Celsius until they are completely dry.
- Scald the lids with hot water and let them cool.
- Pour the hot jam into sterilized jars.
- Put the lids on and tighten them very well.
- Turn the jars upside down and leave them like that until they cool completely.
Boiling fig jam
Checking the consistency of the jam
Sterilizing and filling jars
When fig season is so short, a serving of fig jam is one of the tastiest ways to preserve the flavor of the ripe fruit for the winter. The recipe is simple, has only a few ingredients, and the result is flavorful and thick enough to spread nicely without dripping off bread.
I like the jam to remain slightly soft, not too hard, with small pieces of fruit that are pleasant to taste with each spoonful. The taste is balanced, the fig flavor remains well defined, and a little lemon juice cuts the sweetness of the sugar. You can serve it in the morning, for dessert, or you can save it for recipes you prepare in the cold months.
