Because figs are ripe and winking at you from the market stalls, we suggest preserving them in a whole fig jam, flavored and refined.
You’ll indulge in the delicious taste and dense texture of figs in jam at cold season breakfasts. You can also enjoy fig jam alongside roast duck, goose or turkey, or even beef. It’s also delicious if paired with salty or moldy cheeses. In addition, you can also use fig jam in various dessert recipes.
If we’ve enticed you with these reasons to make a delicious jam, here’s the list of ingredients and the steps to prepare them.
Fig jam – Ingredients
- 1 kg fresh figs
- 750 g sugar
- 250 ml water
- The juice of one lemon
Fig jam – Preparation
For making the perfect fig jam, you will need to keep in mind some important tips.
If you want the fruit to remain whole during cooking, do not opt for overripe figs. You can make fig jam, syrup or fig liqueur from these.
Do not mix several types of figs in the same jam recipe. They may have different cooking times and you risk some of the fruit bursting.
Don’t put sugar on top of figs as you would with other fruits. Cook the syrup separately then add the fruit. Otherwise, the fruit will soften too much and will not stay whole during boiling.
How to make fig jam with whole fruit
The first step in making whole fig jam is to prepare the fruit. Wash the figs in cold water, cut off the stems and leave to drain. If you’re in a hurry, wipe the figs well with paper towels. Take a toothpick and prick the fruit in several places. This step is necessary to help the syrup penetrate into the fruit, which will stop the fruit from squashing during cooking.
When you have the figs ready you can start cooking the syrup for the jam.
Place a double-bottomed saucepan on the stove. Pour the water and sugar in the saucepan. Stir gently with a spatula to speed up the melting of the sugar. Let the sugar syrup simmer for about 15 minutes to thicken.
To check the consistency of the syrup, place a small plate in the fridge for 10 minutes. Spoon some of the syrup onto the cold plate. If the drops gather on the plate like pearls the syrup is ready. If the droplets spread and join together, leave the syrup to boil for another 5-6 minutes. When the syrup is almost ready, add the lemon juice.
Add the figs and simmer in the syrup for about 30 minutes. Using a thick sieve, collect the foam that forms on top of the jam and remove it.
While the whole fig jam is simmering, sterilize the jars.
Transfer the hot jam into the sterilized jars.
Close them tightly with the lids provided. Cover the jars with a blanket and leave them there until cool. Label them nicely with the date of preparation and transfer them into the pantry.