EASY AND QUICK FIG JAM
Today I’m going to tell you a bit about the story of this jam because it’s really funny: I’ll already say that I don’t like figs, and neither does my family.
However, I love being in the kitchen all the time and I always need recipes for the blog, but I can’t write if I haven’t made something myself for two main reasons: HONESTY towards you and PROFESSIONALISM towards the blog!
Please make sure to: STERILIZE THE JARS WELL AND THEN PERFORM WATER BATH PASTEURIZATION, botulism is risky, do not underestimate the importance of the steps.
So I made this recipe, shot the video, and then gave away the jars I made 🙂
Let’s see how I made it!
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very Easy
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs figs
- 2 cups sugar
- 1 lemon
Tools
- Pan
- Jars
Steps
As per health ministry guidelines, sterilize the jars before proceeding to fill them with jam. Keep the water because you will use it for pasteurization later. VERY IMPORTANT, please make sure of it.
First, we need to clean the figs: with a small knife, cut off the tip and then gently peel away the outer skin. This is a delicate step as the fig is a very soft fruit.
Place the quartered figs in a deep pan: add the sugar (you can adjust the quantity to taste) and the juice of a lemon.
Cook over low heat for about half an hour.
While it cooks, occasionally use a sieve to remove the white foam that forms on the surface, making the mixture shinier.
After the first half hour of cooking, blend the mixture (if you prefer, you can also leave it chunky) with an immersion blender.
Let it cook for another twenty minutes, always on very low heat. If you see the sauce is ready before, turn it off.
NB: never leave the stove unattended, the sauce needs to be stirred often, or it might stick and burn at the bottom.
If you eat it right away, store it in the fridge once cooled and consume it within a week. If you want to preserve it, follow the instructions!
Now, as instructed by the health ministry:
fill the jars, close, and boil them. From the point of boiling, they should stay for about 30 minutes.
Of course, reuse the pot and water used previously, don’t waste anything 🙂
Our EASY AND QUICK FIG JAM is ready.
Storage
The sauce can be safely stored in the pantry for a year.
Please, when opening the jar, ensure it makes the classic vacuum seal sound and inspect it well to avoid botulism, etc.
