Fig Jam

Fig Jam

The fig, one of August's favorite fruits, with its full flavor and natural sweetness, is the perfect canvas for creating a delightful and aromatic jam that captures the essence of summer. The natural sugars in figs caramelize beautifully during the boiling process, creating a rich texture that pairs perfectly with everything from warm, crusty bread to creamy cheeses and even roasted meats. Whether spreading it on toast, incorporating it into desserts, or using it as a glaze for main dishes, fig jam adds a gourmet touch that elevates any meal. Its deep, amber hue and luxurious consistency make it as visually appealing as it is delicious, promising a burst of flavor with every spoonful...

DIFFICULTY LEVEL
Easy
BOILING TIME
Aprox. 30 - 40 min
QUANTITY
A big jar

Ingredients

  • 1 kg white figs (without the peel)
  • 400 gr granulated sugar
  • 100 gr/ ml water
  • 1 twig of rose geranium or 3 cinnamon sticks
  • 2 – 3 tbs of lemon juice


How to

  1. Wash the figs, peel them off and cut them into small pieces.
  2. Place them in a wide, low - sided pot and add sugar and water.
  3. Boil over medium heat and stir often, removing the foam. After 2 - 3 boils add the rose geranium or cinnamon sticks.
  4. Continue boiling for about 30 min or until our jam sets. Add the lemon juice just before the last boil.
  5. When it' s ready, remove the rose geranium or cinnamon sticks.
  6. Canning: Pour immediately into hot sterile jars, turn upside down and store in a cool, dark, dry place when cool. Once opened, store in the refrigerator. Without canning: Transfer to sterile jars and store in the refrigerator when cool.

Note from Greek jar:

If you prefer your fig jam completely smooth, you can mash it into a food processor and put it back on the fire for one last boil.

If you prefer your jam too sweet, you can increase the amount of sugar a little. If you want to subtract, reduce the amount of sugar to at least 1/3 of the amount of fruits, not less. Let's not forget that sugar also acts as a preservative.

Homemade jams and marmalades do not contain preservatives and they should ideally be consumed within a year or even earlier for the best quality and safety.