This Recipe Makes ± 100 Grams
I’m one for fresh jams which include the seeds because in my opinion they have a much more refined taste compared to the overly processed ones. Making this jam is so simple because there’s only a few ingredients used but the downfall is that it takes about 40-50 minutes to cook through.
Most often, pectin is used in jams as it acts a thickening agent – for this jam, pectin is not needed as the figs thicken naturally.
Fig Jam Ingredients:
- 500 grams fresh figs
- ¼ cup white granulated sugar
- ½ cup water
- ¼ lime (or lemon)
- Bring out the fresh figs. Please note that they will not be available all year round as these are seasonal fruits.
- Pluck out the stems on each fig & give them all a rinse.
- Thereafter, roughly chop them up.
- Place into a bowl & set aside until ready to use.
- Next, place a pot on medium heat. I am using my 16cm AMC pot for this recipe.
- Pour in the water & add in the white granulated sugar.
- Stir until the sugar dissolves & allow the mixture to come to a boil.
- Once it reaches a boil, turn down heat to low & squeeze in the lime. If lime isn’t available then a lemon may be used.
- Add in the chopped figs.
- Mix until the figs is well coated with the sugary water.
- Now this should cook on low heat for 40-50 minutes. Be sure to stir it every few minutes.
- After about 25 minutes, the mixture should be much thicker. You can use the spoon to smash the figs up.
- Since the mixture has thickened, it will need to be stirred every few seconds so it doesn’t burn.
- This is what it looks like after 40 minutes, which was enough for me as the consistency was perfect.
- At this point, the jam can be blended if you don’t want it chunky or you may skip the blending & transfer it directly into your storage jar.
- I prefer mine blended so I used my stick blender directly in the pot.
- Once blended, it should be smooth.
- Transfer to a storage jar.
- Use a napkin or paper towel to wipe off the rim of jar.
- If it’s still hot then allow the jam to cool for a bit in the jar & then pop it into the refrigerator until chilled.
- Once chilled, this Fig Jam is ready to be eaten.
- Slather it onto some bread of your choice, as a side or simply enjoy it off a spoon.
- This jam will last for up to 2 months in the refrigerator. I made a small batch so there wasn’t a need for canning but if you plan on making bigger batches then pop the jars of jam into a water bath for about 10 minutes with a little vinegar. Once done, they can be stored for up to 6 months.