Fig Jam.
The fig jam, commonly known as fig marmalade, is among the tastiest and most luscious ever tried, perfect to enjoy at breakfast spread on toasted bread, rusks or cookies, for preparing desserts such as pies and cookies, but also enjoyed with cheeses, fresh or aged.
This is the ancient recipe of my family, I searched the internet for a similar recipe and found the same ingredients in the one by Benedetta’s homemade version, she uses a different process, but I find my family’s so simple and tested that I wouldn’t trade it for anything 🙂
The fig jam has a creamy texture with lots of delicious fruit pieces, very fragrant and not too sweet, it is perfect for enjoying these delicious summer fruits all year round.
The recipe contains vinegar among the ingredients, I think it’s for preserving well and to balance out the sweetness, the jam that is obtained is delicious, and you can’t taste the vinegar at all, trust me, you won’t regret it 😉
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 8 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 6.6 lbs figs (weighed clean)
- 2.2 lbs sugar
- 7 oz white wine vinegar
- 7 oz water
Tools
- 1 Saucepan Saucepan
- 12 Jars jars
Steps
Rinse the figs gently and let them drain for a moment, then clean them by removing the stem (weigh them, they should be 6.6 lbs after cleaning) and cut them into 2 or 4 pieces (depending on the size of your figs).
Place the figs in a large saucepan, add vinegar and water, stir, cover with a lid and bring to a boil.
At this point, lower the heat and cook for 1 hour, stirring occasionally with a wooden spoon.
After an hour, add the sugar, bring to a boil, remove the lid and continue cooking for another 40 minutes until the jam is nice and creamy (check the consistency, if after 40 minutes it seems too runny, raise the heat and cook it a bit longer, stirring often). I recommend not exceeding a total of 2 hours of cooking, as it will thicken upon cooling.
Pour the hot jam into freshly sterilized and drained jars, close them tightly with the lid and set them to cool upside down to create a vacuum seal.
The fig jam or fig marmalade will keep this way for about 1 year.
NOTE: If you want to preserve your jam longer, once the jars are sealed, let them cool upside down, as soon as they are cold put them in a large pot, cover with plenty of water and boil in a water bath for 30 minutes. After 30 minutes let them cool in the pot before storing them in the pantry. This way it will last for 2 years.
P.S. If you like, you can flavor your jam with a bit of cinnamon 😊To do when the fruit has been cooking for 30 minutes.
Wash 12 jam jars with their respective lids (better have a few extra, as it depends on the size of the jars), rinse them well and place them in a large pot, cover with cold water and bring to a boil.
Once they reach a boil, boil them for 45 minutes.
Leave them in the hot water until needed.
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