Fig Jam, a simple recipe to always have excellent jam available throughout the year to also use in desserts like pie, for which I remind you the crust recipe.
Figs are a naturally very sweet fruit, so to prepare fig jam I will use the same weight of sugar as the fruit in the recipe. However, if you prepare less sweet fruit jams like apples, for example, you need to add double the fruit’s weight of sugar in the recipe.
To prepare fig jam, I don’t use thickening preparations nor do I add apple, which normally contains pectin. I simply wash the figs very well and put them in the pot with all the peel and add the lemon juice.
I store my jams in regular glass jars to have them available throughout the year when fruits like figs are not usually available. To be more certain about the jars I use, while the jam is on the stove, I sterilize the jars with their lids in another pot by boiling them for a few minutes in boiling water and letting them dry naturally upside down on a clean cotton cloth.
Fig jam is great to consume alone, on bread, or used in desserts and is generally appreciated by both children and adults.
For fruit dessert lovers, I also remind you of other recipes like
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 2 jars of 300 ml
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 816.80 (Kcal)
- Carbohydrates 215.35 (g) of which sugars 206.59 (g)
- Proteins 2.51 (g)
- Fat 0.90 (g) of which saturated 0.18 (g)of which unsaturated 0.63 (g)
- Fibers 9.51 (g)
- Sodium 5.35 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For fig jam, only three simple ingredients will be enough.
- 21.16 oz figs
- 10.58 oz sugar
- 1 lemon (juice and zest)
Tools
To prepare fig jam, I recommend a very large pot with a lid because it can splatter a lot during cooking!
- 1 Pot Lagostina
- 1 Lid lagostina
- 1 Ladle
- 1 Mixer Moulinex
Preparation
Preparing the jam takes some time, but you will benefit from having it ready in your pantry for the rest of the year.
Wash the figs well and cut them with all the peel into the pot where we will then cook them. Grate the lemon zest into the figs and pour the lemon juice into the pot as well. Mix everything and cover the figs with plastic wrap or a lid and let rest at room temperature for at least 2 hours.
After the resting time when the figs will have flavored and macerated a bit thanks to the lemon, add all the sugar, mix, and put on the heat covered with the lid. Keep the heat high until the figs with the sugar come to a boil and only then lower the flame to let your jam simmer for about 45 minutes. Remember to stir the jam often with the ladle that touches the bottom of the pot well to prevent the jam from sticking and burning.
After 45 minutes, I recommend using a blender directly in the pot to blend the jam and make it homogeneous. You will realize that your jam is ready when, taking a spoonful and cooling it down, you find the consistency you like. If it is too liquid, let it simmer longer.
Your jam is ready, pour it still hot into the jars where you want to store it and keep them upside down until it cools. Then you can transfer your jars to the pantry and have excellent fig jam to consume during the rest of the year when figs are no longer in season.
NOTES
I recommend sterilizing the jars where you will store your jam by boiling them in boiling water along with their lids. Let your jam cool upside down to create the vacuum seal. If you have questions, feel free to contact me.
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