Couple of weeks back some fresh figs caught my attention at the farmers’ market. Though they were quite pricey I brought home a small pack of figs. Last couple of years I missed the season of figs so this time I did not take a chance. The figs were very sweet and so before I could think of any recipe to prepare with the figs, they were gone. Today’s recipe is old fashioned fig jam.
Then last weekend we visited the super market and I was elated to see boxes of figs being sold at a reasonable price. I did not waste a second and it went straight to my shopping cart. I got two boxes. Once home, I decided to make the jam out of the box which was a bit over-ripe.
Jam making is quite easy and I have made varied fruit jam over the years. My ma makes the best guava and pineapple jam. So we grew up eating home-made jam.
This old fashioned fig jam preparation is made of just three ingredients and is all natural. I have not even used pectin here. The shelf life may not me that great but who cares since it does not last that long. The lemon juice in the recipe balances the sweetness of the figs and the zests add in the extra citrus flavor to the jam. Make some today and enjoy with some freshly baked homemade bread. You’ll never go back to the store bought ones.
Tips:
Always use a cleaned and dried glass container to store the jam. You may follow the exact canning method to can the jam to make it last longer. I usually store it in the refrigerator and it keeps well for at least a month. This recipe makes a chunky textured jam but if you want you may blend the figs to get a smooth jam. Adjust sugar according to the sweetness of the fruit.
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OLD FASHIONED FIG JAM
- COOK: 45 mins
The jam has a chunky texture, tastes sweet and has a great citrus flavor from the lemon zests. Easy to prepare and tastes way better than the store bought ones.
INGREDIENTS
- 2 pounds fresh figs
- 2 cups granulated sugar
- 2-3 small lemons
- 12 oz glass bottle cleaned and dried
INSTRUCTIONS
- Wash and pat dry the figs. Trim off the stem ends and chop them in quarters. Zest and juice the lemons.
- In a large pot add the figs, sugar, lemon zest and the juice of 2-3 small lemons measuring up to 1/4 cup. Mix well with a wooden spoon. Cover and let it sit for at least 2-3 hours. After couple of hours, mash the figs with a potato masher or a wooden spoon and mix in well with sugar.
- Now turn the heat at medium high and let the fig mixture cook uncovered for 5 minutes or until it starts to boil. Lower the heat and let it simmer for 30-40 minutes , stirring frequently. While cooking the mixture will release water and foam will form on the surface.
- You know the jam is done when there is no foam on the surface of the mixture, its thick and the back of the spoon is coated with the jam.
- Ladle the jam onto a cleaned and dried glass container. Place the lid and screw it tight. Enjoy on your bread or scones.
- COURSE: Breakfast
Figs are so delicious! I have never made a jam out of them, but I love this recipe. I bet this would be fantastic in some fig bars. Pinning
Fig bars are in my plan too. 🙂
oh i just love figs. I like that you made them chunky 🙂