Next to join my Collection of heritage recipes – fig jam!
Nothing is easier than making Jam when you have an abundance of fruit. This is one of the best alternative to eating it fresh. I have to say – figs and plums are my absolute favourite.
Figs always reminds me of the end of summer. It tells me to enjoy the last of fruit picking before it’s pumpkin season! The fig season usually runs from the end of August through to October, depending on the location.
I’ve been waiting for the figs to be ripe for months. I am lucky enough to enjoy the process from harvest to cooking.
What a pleasure it is to harvest with family. My husband holds down the fig tree branches while my mom and I pick them off.
This year, the figs are so sweet and tasty that I could not resist eating them straight from the trees! I mean, what better way to eat them?!
What I like about figs are the diversity of how to eat and cook them: fresh with cheese and honey on toast, dried, put in a pie, or simply with some yogurt, salad, or raw fish …
You see… Endless ways of using this amazing produce!
For today – I have decided to share my fig jam recipe with you. Fig jam is an effortless recipe – I bet you will be delighted to have a taste of summer in the middle of December!
What do we need? All we need is love and…
Fresh figs can be preserved for 48 hours. If exceeded, instead of throwing it away, I would recommend making some jam. Even if the figs doesn’t look as good as the first day – it will still be delicious!
Only 2 ingredients are needed, and the good news is that you can do the quantity that you want.
500 grams of figs
250 grams of cane sugar
I recommend tasting the figs before adding the sugar. Since I do not add any preservative or other chemical products, sugar is necessary to conserve the jam,
If the figs you have are not sweet enough you might need to add a few extra grams of sugar, otherwise it should be a perfect balance.
Also, I recommend switching our bad habit of white sugar and use cane sugar instead which is better for our health.
Let’s make the jam!
Wash the figs and cut them in quarters.
+TIPS: It is faster this way, but if you like smaller pieces in your jam, you can make it according to your preference.
In a saucepan, add the figs and sugar, then mix it all together with the help of a spatula.
Cover and let it rest for a minimum of 3 hours (more if possible).
In a separate saucepan, boil some water and place a glass jar and lid inside for a few seconds to sterilize them. Then, remove from water and place them on a clean tea towel, upside down.
+TIPS: Use a pair of tongs to remove the jar from the water. You could seriously burn yourself – and you still need at least one hand to finish off the jam!
Put the saucepan with the figs on a low heat and cook for 30 minutes, occasionally stirring and taking off the foam on top.
+TIPS: the longer it is cooked, the sweeter it will be. In my opinion, I don’t like it so dark and sweet.
Fill up the jar while the jam is still hot, close the lid well and leave it upside down for at least 5 hours. The process ensure the jar is air-tight and help preserve it longer.
You can now store the jam in your pantry and eat it as you please!
Last thing to do: BE PROUD OF YOURSELF!
Et bon appétit!