Fig jam

Fig Jam - A Summer Delicacy

Who doesn't love fig jam? This classic recipe is a wonderful way to preserve the flavor of summer and add a refined taste to breakfast or desserts. It is said that fig jam has been a favorite delicacy throughout history, enjoyed in many cultures around the world. Today, I invite you to prepare your own batch of fig jam, using simple ingredients and a little time, to savor this unique flavor.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: Approximately 6 jars of 250 ml

Ingredients:
- 45 ripe, large figs (approximately 1 kg)
- 1 kg sugar
- 750 ml water
- Zest of 1 lemon (cut into slices)
- 2 stone fruit pits (about the size of a corn kernel)
- Juice of 1 lemon

Preparation:

1. Preparing the figs: Start by washing the figs thoroughly under a stream of cold water. Carefully trim the stems of the figs to avoid damaging the fruit. This step is important as fresh figs will have a better texture and a more intense flavor.

2. Blanching the figs: In a pot, bring water to a boil and add the two stone fruit pits. These will help maintain the vibrant color of the figs during the cooking process. Once the water is boiling, add the figs and let them blanch for about 10 minutes. This step will help preserve the shape of the figs.

3. Making the syrup: In a large pot, add the sugar and water. Bring the mixture to a boil, stirring constantly until the sugar is completely dissolved. Continue to boil the syrup until it thickens, which is when, taking a drop of syrup on a saucer, it spreads like a bead, indicating it is ready.

4. Adding the figs: Once the syrup is ready, drain the figs and rinse them under cold water to remove any impurities. Then, add the figs to the hot syrup along with the sliced lemon zest. Simmer the mixture over medium heat, stirring gently to avoid sticking.

5. Cooking the jam: During cooking, foam will form on the surface. Use a skimmer to remove it so that the jam remains clear and appetizing. Continue to boil the mixture, occasionally moving the pot to avoid sticking. The jam is ready when, taking a drop of syrup between your thumb and forefinger, the syrup stretches and does not run quickly.

6. Finishing the jam: Once the jam has reached the desired consistency, add the lemon juice and let it simmer for another 2-3 minutes. This ingredient not only adds a fresh taste but also helps preserve the jam.

7. Cooling and storing: Turn off the heat and let the jam cool slightly before pouring it into sterilized jars. Make sure the jars are tightly sealed. Allow them to cool completely at room temperature before storing them in the refrigerator or a cool place.

Practical Tips:
- Choose ripe but firm figs; overly soft ones can make the jam too sticky.
- If you want a more exotic flavor, you can add some chopped nuts or spices like cinnamon or cloves during cooking.
- Fig jam keeps very well, and the flavor deepens over time.

Nutrition and Benefits:
Fig jam is not only delicious but also packed with nutrients. Figs are rich in fiber, vitamins A, B, and K, as well as minerals like potassium and calcium. They also contain antioxidants that help combat free radicals in the body.

Frequently Asked Questions:
1. Can I use dried figs for this recipe?
- We do not recommend using dried figs, as the texture and flavor will not be the same. Fresh figs are essential for achieving quality jam.

2. How can I check if the jam is ready?
- A simple test is to take a drop of syrup on a saucer; if it thickens and does not run, it is ready. You can also check the desired consistency by the stretch test between your fingers.

3. What can I serve fig jam with?
- It pairs wonderfully with cheeses, on toasted bread, or as a topping for yogurts. It can also be used in cakes or as a filling for pancakes.

Conclusion:
Fig jam is a simple yet sophisticated recipe that will bring a touch of summer into every jar. Make it with love and enjoy its delicious taste with your loved ones. Each batch of jam will become an unforgettable sweet memory!