Fig Jam

1. 1

   Wash the figs thoroughly and remove the stems. If the figs are very large, you can cut them in half, although traditionally they are used whole.

   10 min

2. 2

   In a large pot, pour water and add sugar. Place over medium heat and stir until the sugar is completely dissolved and the syrup boils.

   15 min

3. 3

   Carefully place the prepared figs into the boiling syrup. Wait until the syrup boils again, then reduce the heat to low and simmer for 30 minutes, stirring gently occasionally to prevent the figs from sticking to the bottom.

   30 min

4. 4

   Remove the pot from the heat and let the jam cool to room temperature. Then place it back on the heat and boil for another 30 minutes, until the syrup thickens. Repeating this process (cooling-boiling) ensures the figs remain whole and the syrup has the correct consistency.

5. 5

   At the end of cooking, add lemon juice, which will give the jam brightness and a pleasant tart taste, and also prevent crystallization. Boil for another 5 minutes.

   5 min

6. 6

   Remove the finished jam from the heat and let it cool. Then transfer to sterile jars and seal tightly. Store in a cool, dark place.

1 serving ≈ 303 g

Nutrition values are estimates. - means data is unavailable.