Fig jam is a delicious jam that can be added to bread (both "raw" and toast), muffins, scones, and other baked goods. It's delicious, but not like most jams -- so it's even more special if you really like it.
Ingredients
Dried Fig Jam
- 285g dried figs, shoots removed, quartered
- 45ml sugar
- 295ml water
- 15ml lemon juice
Fresh Fig Jam =
- 12-15 fresh figs
- 60 ml sugar (depending on the sweetness of the fruit)
- 2-3 pinches of cinnamon powder
- 5ml lemon juice
- 236ml water
Step
Method 1 of 2: Dried Fig Jam
This jam is slightly sweeter and has a stronger fig flavor than fresh fig jam, so the taste is "obvious" while keeping it simple. Dried figs have a concentrated flavor, which has an effect on the fruit jam. Give this recipe a try if you want to try remaking classic fig jam.
Step 1. Combine figs, sugar and water in a bowl
Heat over medium heat until it boils, then reduce heat until the water has reduced.
Step 2. Boil the mixture until the figs crack and almost all of the liquid has evaporated
Test the jam with a wooden spoon or knife -- the jam should be done after about 20 minutes of cooking.
Step 3. Transfer this mixture to a food processor and add the lemon juice
If you don't have a food processor, turn off the heat and add the lemon juice to the saucepan.
Step 4. Stir constantly until the figs crack
If you are not using a food processor, break the figs with a wooden spoon.
Step 5. Cool the jam, then serve
You can store this jam in a tin if you like.
Method 2 of 2: Fresh Fig Jam
This jam from fresh fruit is lighter than jam from dried figs. A hint of cinnamon and lemon juice give this jam a balanced tart and spiced taste.
Step 1. Wash, dry and chop fresh fruit
Make sure all the sand and soil has been removed, then dry the fruit. Chop or chop figs after drying.
Step 2. Put the chopped figs and water in a bowl and cook on low heat for 4-5 minutes
Step 3. Add sugar and cook for 30-45 minutes
Stir the figs frequently as they cook. If the jam looks too dry, add water to keep the jam moist.
Step 4. Once the jam is done cooking and the fruit breaks easily, remove the jam from the stove
Add cinnamon and lemon juice, then mix well. Cover the jam with a kitchen towel (to absorb the steam), and cool to room temperature.
