FIG JAM

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This Recipe Makes ± 100 Grams

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If you are a lover of both figs & jams then this Fig Jam is going to blow up your taste buds because it’s by far one of the tastiest jams I’ve ever had.

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)

Method:

1. Bring out the fresh figs. Please note that they will not be available all year round as these are seasonal fruits.
2. 
3. Pluck out the stems on each fig & give them all a rinse.
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5. Thereafter, roughly chop them up.
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7. Place into a bowl & set aside until ready to use.
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9. Next, place a pot on medium heat. I am using my 16cm AMC pot for this recipe.
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11. Pour in the water & add in the white granulated sugar.
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13. Stir until the sugar dissolves & allow the mixture to come to a boil.
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15. 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.
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17. Add in the chopped figs.
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19. Mix until the figs is well coated with the sugary water.
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21. Now this should cook on low heat for 40-50 minutes. Be sure to stir it every few minutes.
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23. After about 25 minutes, the mixture should be much thicker. You can use the spoon to smash the figs up.
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25. Since the mixture has thickened, it will need to be stirred every few seconds so it doesn’t burn.
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27. This is what it looks like after 40 minutes, which was enough for me as the consistency was perfect.
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29. 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.
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31. I prefer mine blended so I used my stick blender directly in the pot.
32. 
33. Once blended, it should be smooth.
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35. Transfer to a storage jar.
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37. Use a napkin or paper towel to wipe off the rim of jar.
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39. 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.
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41. Once chilled, this Fig Jam is ready to be eaten.
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43. Slather it onto some bread of your choice, as a side or simply enjoy it off a spoon.
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45. 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.
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