How to make fig jam

How To Make Fig Jam

Fig jam is a delightful addition to any pantry, with its sweet and slightly tangy taste. Whether you want to enjoy it spread on toast, as a filling in pastries, or as a topping for cheese, making your own fig jam can be a rewarding and delicious experience. Here's a step-by-step guide on how to make fig jam.

Ingredients:

• 2 pounds of fresh figs
• 1.5 cups of granulated sugar
• 2 tablespoons of lemon juice
• 1 teaspoon of lemon zest
• 1/4 teaspoon of cinnamon (optional)
• Pinch of salt

Equipment:

• Large saucepan
• Wooden spoon or silicone spatula
• Sterilized jars with lids
• Funnel
• Jar lifter or tongs

Instructions:

1. Prepare the figs: Start by washing the figs thoroughly under cold water. Trim off the stems and discard any overly ripe or blemished figs. Once cleaned, cut the figs into small chunks or slices, depending on your preference.

2. Cooking the figs: In a large saucepan, combine the figs, sugar, lemon juice, lemon zest, cinnamon (optional), and a pinch of salt. Stir well to ensure the sugar is evenly distributed. Let the mixture sit for about 30 minutes to allow the figs to release their juices.

3. Heat the mixture: Place the saucepan over medium heat and bring the fig mixture to a gentle boil while stirring occasionally. Once boiling, reduce the heat to low and simmer for about 45-60 minutes, or until the jam thickens and reaches the desired consistency. Make sure to stir frequently to prevent the mixture from sticking to the bottom of the pan and burning.

4. Test for doneness: To check if your jam is ready, place a small amount on a chilled plate and let it cool for a few seconds. Run your finger through it, and if it wrinkles and holds its shape, your jam is done. If it's still too runny, continue simmering until the desired consistency is achieved.

5. Jar and store the jam: While the jam is still hot, carefully pour it into sterilized jars using a funnel, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth to remove any spills or residue. Seal the jars tightly with lids.

6. Processing and storing: If you want to ensure longer shelf life, process the filled and sealed jars in a boiling water bath for 10 minutes. This step helps to create a vacuum seal. Once cooled, check that the lids are sealed by pressing the center. If they don't pop, they are properly sealed. Store the jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within a few weeks.

Now you have your very own homemade fig jam ready to enjoy! Spread it on toast, use it as a filling, or add it to your favorite recipes for a burst of sweet and tangy flavor. Homemade fig jam also makes for a thoughtful and delicious gift that friends and family will appreciate. Enjoy!