I quickly share the recipe for chunky fig jam that I cooked in the microwave a few nights ago.

I wanted to call it ‘express fig jam’ 😃 because the cooking was super fast, thanks to the microwave – with which I always cook my jams, preserves, or compotes – but also because it was express in every way: I took the plate of figs to put them on the table, they were figs I had at home from the day before (these days we collect them fresh every day, as long as the fig tree wants to gift them to us), but I saw they started showing some signs of wilting, so I decided on the spot to pop them in the microwave while I was preparing dinner.

They were cooked in just 9 minutes. And as soon as they were ready, just enough time to let them cool a bit, I ate some. 😃 For me, chunky jams are the ultimate deliciousness!

I am ready (express!) to write the recipe, are you ready? 😊

〰〰〰

👇 For other microwave jams or other recipes with figs, here are two + two suggestions: 😉👇

Difficulty: Very easy
Cost: Affordable
Preparation time: 5 Minutes
Portions: 2 small bowls
Cooking methods: Microwave
Cuisine: Italian
Seasonality: Summer

Ingredients

16 oz figs
3 teaspoons sugar
1 slice lemon

Tools

Bowl glass
Microwave oven

Steps

👉 No need to peel the figs, just remove the stem if present.
Briefly rinse the figs to remove any impurities, then pat them dry with a cloth or paper towel.
Cut the figs in half one by one to check the inside (and to avoid any insects).
Place the figs in a microwave-safe bowl (I used a glass bowl, as always for my jams).
Add a slice (or even two) of lemon, cut into pieces.
Place the bowl in the microwave and set it to full power for 3 minutes.
Open the microwave and add the sugar.
👉 I added it after the first 3 minutes, but the sugar can be added from the start.
Continue for another 3 minutes, then open and stir, then restart for another 3 minutes, open, stir, and check the cooking.
☝ If necessary, set for another minute or two (depending on the power of the microwave), but always consider that the resting time is crucial to complete the cooking.
After the 9 minutes, leave the bowl inside the microwave for at least half an hour, or better yet, until it cools down.
By the end of the resting time, the sugary liquid formed during the cooking will have been reabsorbed (if not all, almost all).
Store in the fridge in a closed container.
We ate it all in two days, but it can also be put in a glass jar and boiled as usual for jams (find instructions in the procedure of this jam).
This chunky fig jam is a treat to eat alone with a spoon! 😋 And it’s great for a healthy breakfast or a quick snack.
I can’t tell you how tempting it is on a slice of buttered bread! (but I only have photos where there’s no butter! 😃).