Fig jam

This homemade fig jam recipe is made with three simple ingredients and yields a medium-sized batch. Fresh figs with peel, sugar, and lemon juice (with no added pectin) simmer until they reach a gel stage. The result is a spreadable, sweet, and thickly textured jam that you can preserve and use throughout the next year or keep in the fridge to use right away.

You can use any type of figs for jam, but we used black figs from bio farm in Provence. This type of figs are extremely sweet. They are also good source of calcium an potassium.

We enjoy our fig jam on fresh slice of bread or on crackers together with goat cheese as typical Mediterranean aperitif.

Water-bath canning—also called “boiling water bath”—is the easier method of canning that lets you store homemade jars of jam, pickles, and tomato sauce. By processing jars in boiling water at the end of the recipe, you lock in the fresh flavour for a full year.

Ingredients

1.2kg fresh ripe figs – quarter them

450g sugar

1 cinnamon stick

Juice of 1 lemon

Directions

1. In heavy-bottomed pot, combine figs, sugar, cinnamon stick and juice from 1 lemon.

2. Boil, stirring nearly constantly, until it becomes jam-like in consistency. At this point it will look kind of shiny and will fall off a spoon in bigger clumps or sheets.

3. If you are not sure, turn off the heat and place a bit of the jam on a cold plate, then check the consistency to see if it is jam-like. If needed, return to the heat for a few more minutes.

4. Blend with immersion blender to break big lumps until you reach desired consistency. We enjoy bigger piece of figs here and there so we don’t blend until smooth.

5. Transfer the jam into a clean jars. Screw the lid on tightly.

Water bath canning

6. Put your jars in the pan with water. Water should be until half of the jar.

Bring to boil and boil for 10 mins on low heat.

Remove the heat and put upside down so you can find out if it is leaking.