Fig jam, the recipe

Fig jam, the recipe

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Thererecipe of white or black fig jam in the classic version and its variations, with peel or with walnuts.

Excellent figs are harvested between August and September, and anyone who wants to can take advantage of them to make good ones FIG jam. Thanks to recipe of fig jamwe can taste this fruit even in the winter months, now far from harvest.

There Jam Figsit can be enjoyed at breakfast (on bread and butter, in brioche or rusks) or you can use it to make cakes and pies.

Green figs, white figs and black figs

Please note! White figs are often called green figs due to the color of the skin. The term "white figs" comes from the color of the pulp. Black figs are the purplish-skinned figs shown in the photo above. There recipe of fig jam it does not change, it is the same for any variety of fig.

There is no doubt: home made jams have a unique flavor! Nothing to do with the over-the-counter ones found in supermarkets! Let's see immediately how to make fig jam following ours recipe step by step. Let's start with the classicgrandmother's recipe.

FIG jam, grandmother's recipe

This is the most common recipe. You can use both white figs and black figs.

  • 1 kilo of figs
  • 250 grams of sugar (also cane if you prefer)
  • 1 untreated lemon
  • 1 glass of water
  • Hermetically sealed sterilized jars

Useful hints: choose well ripe figs but not flabbyand above all choose fruits which come from organic farming.

How to make fig jam

  1. Wash the figs thoroughly under running water
  2. Remove the stalk and peel them. If they are large, divide them into four wedges each
  3. Transfer them to a low, large pot with a thick bottom
  4. Add the sugar and a glass of water. Mix well
  5. Put everything on the stove over low heat and cook in an uncovered pot
  6. Stir often to avoid sticking to the bottom; be careful that they do not burn otherwise you ruin the final result
  7. Grate all the yellow part of the lemon zest carefully avoiding the white part which is rather bitter then divide it in half with a knife and squeeze all the juice
  8. Add both the juice and the grated peel to the pot
  9. As soon as you notice that your jam has a good consistency, remove it from the heat
  10. Wait at least a couple of hours before putting the fig jam into the previously sterilized jars.

You can sterilize the glass jars for fig jamin the microwave, it will take you 3 minutes as described in our guide:how to sterilize glass jars in the microwave.

Sugar-free fig jam

THEfigsthey are very sweet, especially if used when fully ripe, so the resulting jam can be perfectly sweet even without sugar.

For the versionunsweetenedjust take advantage of this recipe by omitting the granulated sugar.

Unpeeled fig jam

For a more consistent result you can use thefigs with peel. Here are the ingredients to make fig jam with the peel:

  • 1 kg of figs
  • 1 glass of water
  • 250 grams of sugar(also cane if you prefer)
  • 1 grated lemon zest
  • Hermetically sealed sterilized jars

In this case, the petioles should be removed from the figs but not the peel. The peel remains!

The figs must be cut into 4 or 6 wedges, depending on the size. Black figs, in general, are smaller and just cut into 4 parts. The larger white figs or green figs should be cut into 6 wedges.

The procedure is roughly identical to that seen before.

  • The figs, washed and cut, are placed in a steel pot with the sugar, water and lemon zest.
  • They are simmered for an hour. Skim any residual peel and seeds that come to the surface.
  • When the jam has reached the right consistency it is ready.

How to know when the jam is ready?

There is proof of the dish! With a spoon, pour a few drops of jam on a cold plate. Tilt the plate, if the jam will slide slowly, then it is ready.

Fig and walnut jam recipe

Figs and walnuts, a particularly successful combination!

Who prefers a flavorliqueur, can add half a cup of brandy to any version. In thisrecipewe'll see how to make fig and walnut jam.

Here are the ingredients:

  • 1 kg of green or black figs
  • 250 g of sugar
  • 1 glass of water
  • Juice of one lemon
  • 300 g of peeled and cleaned walnuts

Therefig and walnut jamit is easy to prepare. Clean and peel the figs. Clean and peel the walnuts.

  • In a large-bottomed steel pot, place the figs, water and lemon juice. Cook over low heat for 10 minutes.
  • Add the sugar and continue cooking for an hour.
  • Stir with a spoon until the figs are reduced to a pulp.
  • Only at the end of cooking, before potting the jam, add the walnuts, preferably chopped!

How to have a very smooth jam?

For a jam without any fragment, get help from the mixer. Halfway through cooking, transfer the figs to the blender at maximum power.

In this way you will mix figs and sugar in a more than homogeneous way. Transfer the mixture to the pot and finish cooking.

FIG jam, useful information

  • Store away from light and humidity sources
  • If intact, the jar can be kept for one year
  • Once the jar is opened, the jam should be placed in the fridge and consumed within a week
  • If you prefer, you can add some chopped walnuts with your fingers and a sachet of vanillin powder
  • Sterilize the jars for twenty minutes in boiling water before packaging
  • Put a label on the jar with the date of packaging
  • Make sure the jars are closed tightly

Video: BEST FIG JAM Recipe, Super Easy! Kaye Cooks. Vlog (August 2022).