Fig Jam Without Skins
Days ago I proposed the version of fig jam without sugar and with skins, today instead I propose the opposite, a version made with sugar and without skins! Personally, I like both; it depends on the use I need it for! This recipe is very simple to prepare, it will just take a little bit more time to peel the figs, but it’s worth it☺️. The fig jam can be consumed as is, simply spread on bread, in all kinds of desserts (pies, croissants, cakes) or paired with cheese! I suggest you also check out the vanilla version and the no sugar version!
Try these recipes with figs as well:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2/3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs figs
- 1.75 cups sugar
- lemon (Juice and zest)
Steps
The preparation of fig jam without skins is very simple; watch the video HERE.
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First, we wash and clean the figs, removing the skin completely. We place them in a pot and add some grated lemon zest and some whole. We add the sugar and the squeezed lemon juice.
We cook it on the stove for about an hour, stirring occasionally. At the end of cooking, we can leave it as is or blend it; this time, I left it as is because without the skins, the pulp disintegrated. Once the desired consistency is reached, we immediately put it in previously sterilized jars.
We close them well and turn them upside down to achieve the vacuum effect. If we want to preserve it for a longer period, we boil the jars again for about 20 minutes.
Enjoy your meal!
