I must admit that this Fig Jam and jams with my weakness of loses.
I love to make them jams at the end of the season. When the fruit is more inexpensive and is in that moment that did it first time my jam of figs.
I always do too much (at least a kilo of fruit) because it seems to me a magnificent gift to carry when I invite you to lunch or dinner at someone's House.
I keep it in tiny boats and carry a basket with an assortment of jams that are always a success.
My favorite, you know is the mango Jam (I bring it prontito, which now comes the season) but I also love for medlar.
But I use this fig jam to accompany cheeses, bread and pâtés. I love the sweetness of the jam in the salty! ummm!
- 500 g of fresh figs
- 200 g sugar (most of the recipes you will find added far more sugar, but my jams I like to know the taste of the fruit for which tend to decrease the amount in very sweet as this case of figs fruits)
- the juice of one lemon
- 1 cinnamon stick
1 Remove skin black (or green) as they are to the figs with care not to remove the meat.
2. in a saucepan put the figs with the sugar and the lemon juice.
3 leave to macerate the fruit with the lemon juice and the sugar for a couple of hours before starting to cook. This will that fruit release all its juice with the help of sugar and will help you get a better result.
3. Add the cinnamon stick and boil for 40 minutes over medium-low heat, taking care that the sugar does not burn.
4. last this time, remove the cinnamon stick and let cool before using
- It can be stored in airtight canisters and will last until three months
- Reuse cans canned. Boil them and filled with still-hot jam pots. Turn them once closed to make the vacuum. So it will be even better
- It serves the accompanied by cheese, or a cookies as dessert or appetizer fig jam
There is nothing better to seize the fruits of season to do jams.
Very rich this Fig!
Clear that Yes Pepi. In my house the jam is called what is there in the fridge: ripe fruits that are slightly past are made jam and are delicious.. .no waste anything! bMuchas thank you for your comments and thanks for being here with me! A hug
Unas preguntillas Lola :se puede hacer con la piel de los higos?
Se le puede echar agua? una vez la hice sin agua y me salió muy espesa y como no me gustó no la volví a hacer.Pero quiero volver a intentarlo
Muchas gracias 😊
Hola Rosa yo la hago sin piel porque me gusta más, y si no te gusta tan espesa puedes dejarla menos tiempo o añadir un poco de agua. Un abrazo
Hello!! On Saturday I made jam of figs, but don't the let marinate as you explain. I me ready for next time.
Thank you for your recipes and tips, and congratulations on your great blog
Hi Elena, thank you very much so! Try to leave them and see how it tastes even better! Figs are blended with sugar and leave all their juices at room temperature and is fantastic! A hug and thank you very much for being here with me!
Delicious for sure. A question. The half kilo of figs is after removing the skin or is the weight before doing so? Thank you in advance.
First thank you for writing and for being here with me. Half kilo of figs is weighed on the market, before working with them to prepare the jam. If you like you can increase the quantity to a kilo and 2 pots of jam. A hug and thanks again.
Thank you! :D
Thank you Louise!
As soon as it is the season of figs I get with it. But I have a doubt, instead of sugar, it could put sweetener? q my husband is a diabetic... Thank you for everything.
Hi Mary, Yes can do with Stevia but it caramelizará not so much and probably you have left a little more liquid, but you can add a bit of water water so that it thickens a bit. Also keep in mind that sugar is natural preservative, but the adulcorantes not, so that will last in the refrigerator a week or so but no more. It will get very rich, more with good sweet figs we have in Spain in any market. A hug and let me know what such leaves you.
I have a question because you add lemon juice?
Hi melissa, then he gets to help pectin naturally that makes the jam thickens. happy day and kiss