Unique cinnamon fig jam with low sugar recipe from my grandmother Milo, delicious and very quick to prepare. Perfect for filling cookies, tarts, and spreading on toast.
What a sweet memory I carry in my heart of my grandmother spreading fig jam on a slice of her homemade bread.
My grandmother lived in Bottagna and next to her house had a gigantic tree with very sweet figs, and every year she made jam for an army since she had many grandchildren.
The other day, during my morning walk with my dog Daisy, I came home with a bag full of ripe figs.
The tree belongs to my dear neighbor: I went back on purpose (even though the fruits are now over, see you next year!).
I used part of these figs to make delicious cookies with fig and amaretto jam, but the rest I turned into a jam, so I can enjoy them even in winter.
I left a bit to fill the cookies, and the rest I stored for the colder days.
The cinnamon gives it that extra touch, but light, because the fruit flavor must remain primary.
Perfect for filling cookies and tarts, the fig compote is delicious to spread on toast or rusks.
You can also use it to prepare crumbles and spoon desserts.
If you like dried fruit, you can enrich your fig jam with a handful of walnuts, hazelnuts, or almonds.
Shall we prepare it together? Let’s start immediately and let me know how it turned out!
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 3 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall
- Energy 16.16 (Kcal)
- Carbohydrates 9.54 (g) of which sugars 3.48 (g)
- Proteins 0.17 (g)
- Fat 0.07 (g) of which saturated 0.01 (g)of which unsaturated 0.05 (g)
- Fibers 0.69 (g)
- Sodium 0.23 (mg)
Indicative values for a portion of 20 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
Unique cinnamon fig jam with low sugar
- 2.2 lbs figs
- 7.05 oz erythritol (natural sugar substitute, with zero calories)
- Half tsp ground cinnamon
- lemon
Tools
- Pot
Steps
Unique cinnamon fig jam with low sugar
Wash and dry the figs well. Remove the stem and cut them into pieces.
(If you wish, you can leave the skin)
Place the peeled and chopped figs into a bowl, add the lemon zest and juice, and the sugar. Cover with plastic wrap and let the figs marinate for about 1/2 hours.
After the required time, remove the lemon zest and transfer the mixture to a pot. Cook over low heat for about 40 minutes, stirring often. Add the cinnamon halfway through cooking.
To check the consistency of the jam, perform the saucer test.(Pour a teaspoon of jam onto a saucer and then tilt it: if the fig jam slides quickly, it means it is too liquid and needs to thicken a little more. If the jam slides slowly, it means it is ready).
When the jam reaches the right consistency, pour it (boiling) into sterilized jars, close with the lid, and turn them upside down for vacuum sealing, until cooled.
Store the jars in a cool and dark place for about 2 months.
After opening, keep the jam in the fridge for 5 days.
Tips
Choose the variety of figs you prefer.
To flavor the fig jam, instead of half a teaspoon of cinnamon, you can use 1 oz of rum or ginger.
Stir often to prevent the jam from sticking to the pot.
Check the cooking. The jam should not be too liquid.
If making a larger quantity of jam, the necessary cooking times will increase.
Remember that sugar is a natural preservative, so by reducing its quantity, the shelf life of preserves and jams also decreases.
Jar Sterilization
Fill the jars with water.
Put them in the microwave at maximum power until they boil.
Also sterilize the lids by boiling them in a pot.
Turn them upside down to drain well.
How to Store the Jam
Pour the still hot jam into the jars, screw them on, and put them upside down until they cool down.
By doing so, we create a vacuum seal, and we will notice it by pressing on the lids, we should no longer hear the classic “click-clack”.
To fully enjoy the flavor of the jam, you need to have the patience to wait at least 2/3 weeks,
