Fig Jam in 6 Easy Steps
Homemade fig jam is used to transform fresh figs into a rich, flavorful oily substance that can be stored for several months. The recipe calls for 1 kilogram of ripe figs, between 500 and 700 grams of sugar, and lemon juice, with the option to add vanilla or cinnamon. The figs are washed, chopped, then mixed with the sugar and left for several hours or until the juice is released. The mixture is cooked over medium heat for 30 to 45 minutes, stirring regularly, with the lemon juice added at the end to enhance firmness and flavor. The consistency is tested by placing a small amount on a cold plate; once ready, the jam is packed into jars, ensuring they are stored in the refrigerator. The jam can be served with bread, toast, or used in desserts. Tips include selecting ripe fruits and avoiding over-adding water to achieve a thick, rich consistency.
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