Traditional Fig Jam Recipe: A Taste of Summer All Year Round
A successful fig jam transforms the ripe fruits of late summer into a pleasure to savor all year. This traditional fig jam recipe relies on simple ingredients, gentle cooking, and melting pieces, without complicated techniques. With fresh figs, sugar, and a little lemon, you get a fragrant preparation, ideal on toast or with cheese.
Ingredients and Equipment for Traditional Fig Jam
To make a traditional jam, choose well-ripened, fragrant figs without damaged parts. Their natural sugar and pectin content contribute to a melting, slightly thick texture. You'll also need granulated sugar, lemon juice, and, according to your taste, a vanilla pod or a few walnuts. Here's what you'll need:
- 1 kg of fresh figs: purple, green, or white, depending on the season
- 600 to 800 g of sugar: adjust the amount according to the sweetness of the fruit
- Juice of one lemon: it balances the taste and facilitates preservation
- A jam basin or a large saucepan with a thick bottom
- Clean glass jars, their lids, and a ladle
- Preferably a wooden spoon to stir without excessively crushing the pieces
- Sterilized and perfectly dry jars are essential to preserve your fig jam for several months in good conditions.
Recipe Steps for Traditional Fig Jam
This traditional fig jam recipe relies on gentle cooking, which preserves the fruit's fragrance and leaves some melting pieces. Wash the figs, remove the stems, then cut them into quarters. Mix them in the basin with the sugar and lemon juice, then let them soak for 1 to 2 hours so they release their juice. Bring the mixture to a boil over medium heat, stirring regularly. Skim off any foam, then continue cooking gently for 35 to 45 minutes. Lightly crush the fruit with the wooden spoon, according to the desired texture. Check the setting with a drop deposited on a cold plate: it should solidify and not run. Pour the very hot jam into the sterilized jars, close them immediately and turn them over for 5 minutes. Then let the jars cool to room temperature before putting them back in place. You will get a homemade fig jam that is shiny, generous, and enjoyable on bread, with goat cheese, or in a pastry.
Should You Peel the Figs and Add Lemon to the Jam?
In a traditional fig jam recipe, it is generally not necessary to peel the figs.