- Ingredients
- Procedure
- Allergens
Homemade fig jam recipe
Every summer, when I go to the town of Almería I brought about 5-6 kilos of figs . This fruit keeps in good condition for only a week in the fridge. It is for this reason that I like to prepare fig jam, since can be kept for up to a year .
The figs are infructescences of the fig tree that come out between July and September . However, at the end of spring, between May and June, what is known as figs emerge, an infructescence that is somewhat larger, purple in color and a little less sweet than the figs that we can also use to cook jam. Instead, figs are characterized by their green color, their small size and their sweetness.
This jam recipe is very simple to prepare . You will only need a little patience since it takes time to sterilize the jars and keep them in a bain-marie.
The ingredients are figs (although we can also use figs), a lot of sugar, which allows for long conservation, and a little lemon, whose function is to enhance the flavor of the jam.
Once we do the bain-marie, we generate the vacuum inside the cans and we already have breakfast for the whole year.
Is It is advisable to label the containers with the date of packaging. to know at all times when we cook it. In this case we will use 4 containers of about 250 cc. The recipe is designed to fill up to 4 jars of jam.
When we want to eat some fig or fig jam, we simply open the container. Is important to hear the noise of how the air enters . If we don't hear it, it surely means that a vacuum has not been made.
I love to eat them with toast and a little Philadelphia cheese. It's a nutritious and caloric breakfast to start the day with strength .
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Ingredients
How to make fig jam
- The first step is to wash the cans well with soap and water to remove the most superficial dirt.
- Next, we put the jars and their corresponding lids in a pot with boiling water for 10-15 minutes to completely sterilize the jars where we will put the fig jam.
- Once the 10-15 minutes have passed, we let it cool in the water since if we take it out too hot the jars could fracture due to the change in temperature.
- We take out the boats and put them on a cloth and let them dry.
- While they are drying, remove the stalk from the figs and peel them. If they are very ripe, nothing happens if there is a little skin left.
- We cut them into quarters and add them to the pot where we will cook the jam. We also add the sugar.
- We squeeze the lemon and add the juice to the rest of the ingredients.
- Let it cook over medium-high heat until it starts to boil. We stir periodically to achieve homogeneous cooking.
- When it starts to boil, lower the heat to a simmer and cook for 30 minutes. The exact time will depend on the type of fire and the maturity of the figs.
- After this time we check that the jam is at its optimal point. To do this, we take a cold plate and add half a teaspoon of the jam. We leave a few moments for the jam to cool and place the plate vertically. If the jam slides across the plate quickly, it means it is not ready and we will let it cook a little longer. Otherwise, if the jam slides slowly it means it is ready. Don't worry if the jam seems very light as it will thicken in the cold of the refrigerator.
- Once ready, if there are any chunks that are too big for our taste, blend them with the blender for a few seconds.
- Now we just need to make the jam preserves, which we will see in the next section.
How to preserve fig jam
- We fill the jars with the still hot jam.
- We clean if there is any residue left on the thread part.
- We close the jars making sure they fit tightly.
- We put the jars in a pot with boiling water. We can put a cloth on the bottom of the pot to prevent the jam jars from moving during the process.
- We leave it in a water bath for 25 minutes. During this time the jam will increase in size due to the heat, removing the air from the inside. When it cools, the size will return to its initial state, generating a vacuum in the place where the air was.
- After 25 minutes, turn off the heat and let it cool in the pot.
- When they cool, we take them out carefully and leave them on a cloth until they dry.
- We label the jars with the date we have prepared the jam. In its state it can be kept for approximately one year from the date of preparation.
Tricks to prepare the best fig jam
1. It is very important sterilize containers or pots where we will introduce the jam. For this reason, it is essential to follow the first steps of the instructions.
2. A trick is that the containers have on the side center of the lid a button . When it is not empty, this button can be pressed without problem. However, if there is a vacuum inside the container, we will not be able to press the button on the lid. It is a good method to make sure that the vacuum has been made and that it can be kept for a year.
3. When we carry out the bain-marie, the bubbles of the boiling water make the jars of jam move considerably. For this reason it is advisable put a cloth under the jars and also around them to prevent them from colliding and breaking.
4. When we prepare the jam, a trick to check that it is already done is pour a little on a cold plate and place it vertically . If we see that there is resistance and it goes down with difficulty, then it means that it is ready. Otherwise, we leave it for a few more minutes on low heat.
5. When we are going to put the fig jam in the fridge, it is highly recommended label them with the date of production to avoid eating it too stale.
6. When we cook the jam, if we see that there are too large pieces of fig we can crush them with a blender directly in the pot to reduce the size of the lumps.
Ruben Canadas
I started cosmorecipes in 2020 during the time we were cooped up at home. Having so much free time I spent a lot of time in the kitchen trying different dishes. So I decided to mix cooking with my other great passion: web programming. That's why I decided to open this blog where I post the different recipes that I'm cooking.
