Fig Jam
⏳ Time
1 day
🥕 Ingredients
5
🍽️ Servings
40
Description
Fig jam is a luxury for those living in the central regions and a necessity for those in the south. Figs can yield up to three harvests in the summer, and the need to process them naturally leads to various preserves. Another contradiction is the sweetness. One might wonder why make jam from something that is already very sweet? However, with the right approach, the jam can turn out so delicious and aromatic that all questions will be answered on their own.
Ingredients
- Fig - 9 lbs
- Sugar - 4 lbs
- Lemon - 2 pieces
- Granny Smith apples - 2 pieces
- Water - 8 fl oz
Step by Step guide
Step 1
Cut the large figs into random shapes. Trim off the stems, as they are not needed. If the figs are small, rinse them, pierce each fruit with a fork or toothpick, and place them whole into the pot.
Step 2
Sprinkle the figs with sugar, cover with a lid, and let sit for a few hours until the figs release their juice.
Step 3
When the juice appears, add a cup of water or syrup left over from the previous batch of jam to the pot. The syrup is a separate and very important component. But using water will work out just fine too.
Step 4
Grate the zest of two lemons, including the white pith if desired, as a slight bitterness will not harm the jam. Cut the remaining flesh into small pieces. You can also squeeze the juice and use it instead of lemon wedges. Add the zest to the figs in the pot, and set the lemon or juice aside.
Step 5
Place over medium heat, bring to a boil, and simmer for 15 minutes. Allow to cool completely without removing from the heat.
Step 6
If the jam turns out too runny, add an apple. Cut the apple into small wedges, pour in half a cup of water or syrup, and simmer it in a saucepan with lemon wedges.
Step 7
Cook until the apple and lemon turn into a thick, jelly-like mass, so that when you flip the saucepan, it stays inside.
Step 8
Add the mixture to the cooled jam, bring it back to a boil, and simmer for 15 minutes. Then, let it cool.
Step 9
Once the jam has cooled, repeat the process. In total, it takes a full day to cook the jam.
Step 10
Sterilize the jars. If the fruits are more or less intact, pack them into the jars and then pour the syrup over the top. If not, blend everything together and then pack it into the jars. Pour any remaining syrup into a bottle — it can be used for another jam or as a concentrate for compote. There you have it — a nice bonus.
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