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Fig Jam

Updated: Feb 18

  • Delicious fig jam tasty and juicy, it can serve as a spread on bread, pancakes, and other sweet pastries as well as cakes and pastries. It is easy to prepare and ready quickly. Follow this recipe.

Ingredients: simple, total time: 180 min.
  • 2 kg of cleaned figs /if they are sweet 350 g is enough, if they are not-add about 80 g more sugar

  • 350 g sugar

  • 2 vanilla sugar /20 g

  • 1 lemon juice

  • 1 lemon/ grated peel

  • sterile jars and lids

Preparation:
  1. Peel figs, chop the well-cleaned figs in a super chopper. (You can pass the crushed figs through a sieve, and you don't have to. I’m not because I don’t throw away virtually anything. At the same time, those seeds are healthy). In a deep pot, add sugar and 2 vanilla sugar and chopped figs. Cook over medium heat.

  2. As soon as the mixture has softened, add the lemon peel and finally the lemon juice. (You can not grate the lemon peel, but simply cut them into pieces and put them to cook with figs, and at the end of cooking, remove them or eat them). Cook for 45 minutes. If there is a larger amount of this jam, cook for 10–15 minutes more.

  3. When the cream has become thick and there is no liquid on the pot, it is a sign that it is over, put out the fire and pack them in sterile jars. You have 2 pasteurization options:

Pasteurization to be maintained over the winter
The First way
  1. Jars with jam that are closed with a lid, put in a cold oven only then turn on at 90 °C for 90 minutes. Then turn off the oven and do not open until the next day until the jars have cooled.

2 way of Pasteurization
  1. Pour the hot jam into the jars and immediately close them with a hermetic lid and turn the jars upside down and leave until the next day. Then return the jar to its normal position. Keep in a dark and cool place. Buon appetito!

  2. How to sterilize jars and lids, read more

NOTE: If you have not added grated lemon peel to the jam, you can add one slice of lemon to each jar, which has been previously sterilized. (water, baking soda 24 hours). If you are bothered by the seeds, pass them through a larger sieve when you have chopped them with super sugar, while cooking, the seeds will come to the surface, so remove them with a smaller tea sieve.

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