For us, making fig jam, or fig marmalade as grandma used to call it, is almost an annual tradition. This is because it is the main filling for Christmas desserts in our country (discover them here). Moreover, it prevents waste of this very sweet autumn fruit, especially when you have an abundance of fig trees in the orchard.
The recipe is simple, as well as delicious.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 1 Hour
- Portions: 3 jars
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn
- Energy 574.40 (Kcal)
- Carbohydrates 151.18 (g) of which sugars 141.45 (g)
- Proteins 2.54 (g)
- Fat 1.00 (g) of which saturated 0.20 (g)of which unsaturated 0.70 (g)
- Fibers 9.79 (g)
- Sodium 4.30 (mg)
Indicative values for a portion of 200 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
- 2.2 lbs figs (green or black)
- 1 1/4 cups sugar
- 1 lemon
Tools
- 3 Jars glass with twist-off lid
Steps
To make fig jam, you can choose either black or green figs, as long as they are good. Be cautious of any sour fruits as they may affect the final result.
Take the figs and cut them into four parts. Weigh them; they should be 2.2 lbs. Place them in a stainless steel pot, along with 1 1/4 cups of sugar and the juice of one lemon. Grate about half of the lemon peel over it as well.
Set the pot on high heat and bring to a boil, stirring occasionally. Once it starts boiling, lower the heat and cook for 40 minutes. After the first 15 minutes, try to stir frequently to prevent the sugar from sticking to the bottom and burning. After 40 minutes, take a bit of the mixture with a teaspoon and place it on a cold plate. Tilt it, and if the consistency is still too liquid, cook for another 15-20 minutes, or until the desired consistency is reached.
Turn off the heat and pour the jam into previously sterilized jars. To learn how to sterilize jars click here.
Close the jars while still hot, and turn them upside down on a towel. Leave them upside down for 24 hours to create a vacuum seal. The next day, once they have completely cooled, check that the lids have sealed by pressing repeatedly in the center of the lid; it should remain flat. If this is the case, you can store the jars in a dark pantry for up to 6 months. If the lid is swollen or clicks, something went wrong, and the jam cannot be stored. In this case, you can consume it fresh within 2 or 3 days by keeping it in the fridge.
