Today I prepared fig and vanilla jam, a wonderful recipe so fragrant and so delicious, it doesn’t last very long at my house; in fact, my husband, who is crazy about it, eats it for breakfast spread on a slice of brioche bread. Unfortunately, figs are expensive fruits and are available for a short time, so at the end of August and beginning of September, I always prepare a few jars to savor in winter (if it doesn’t run out sooner).
Figs are very precious for our health because they are rich in fibers and sugars, an excellent source of energy, an ally for our intestines, and rich in calcium, thus a valuable aid for our bones. When buying, make sure to choose soft figs, not mushy, with a firm and compact stem. Let’s prepare it together! Photos for editorial use. The jam was all gone 😋😋😋😋!
See you soon, Susy
Also try:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 999.25 (Kcal)
- Carbohydrates 254.46 (g) of which sugars 239.73 (g)
- Proteins 3.76 (g)
- Fat 1.51 (g) of which saturated 0.30 (g)of which unsaturated 1.05 (g)
- Fibers 14.50 (g)
- Sodium 9.88 (mg)
Indicative values for a portion of 250 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 and Vanilla Jam
- 2.2 lbs figs
- 1 1/2 cups sugar
- 2 pods vanilla
- 3 1/2 tbsp water
- 3 1/2 tbsp white wine vinegar (or red)
Tools
- 2 Jars (with airtight lid)
- Immersion Blender handheld
- Pan
- Ladle
Preparing Fig and Vanilla Jam
Slice the vanilla pods lengthwise and scrape out the seeds with the tip of a knife.
Wash the figs, remove the stem, peel them, and cut into quarters.
Place the figs in a pan with the sugar, vanilla seeds, water, and vinegar.
Bring to a boil over moderate heat, stir with a wooden spoon, and skim off the foam that forms for a glossy jam.
When the pulp is somewhat broken down, blend everything with the hand blender until smooth and homogeneous. Continue cooking for about one hour. (The key test to confirm perfect cooking is to let a little jam drop onto a plate; if it doesn’t slide away quickly, it’s ready).
Once cooked, pour the hot jam into sterilized jars with a ladle (leaving about an inch from the rim), seal, and invert to create a vacuum.
Read here for Health Ministry guidelines.
Let cool and turn upright; your jam is ready!
Preservation of Fig and Vanilla Jam
If the vacuum seal is done correctly, the jam can be stored for about 3 months in a cool, dry place. If the jar is not consumed entirely, once opened, it must be stored in the fridge for a couple of days. Wait at least 2 weeks before tasting your jam.
If the vacuum seal is done correctly, the jam can be stored for about 3 months in a cool, dry place. If the jar is not consumed entirely, once opened, it must be stored in the fridge for a couple of days. Wait at least 2 weeks before tasting your jam.
You can also find me on my Facebook page, on my Instagram profile, on Pinterest, and on my YouTube channel with videos for a greeting and a comment.
Looking forward to seeing you soon, Susy.
Why is vinegar added?
The addition of vinegar is helpful because it makes the jam glossy, acts as a preservative, and prevents sugar crystallization during cooking. It also adds a slight acidity, making the jam’s flavor less cloying.
