Fig preserves

Name: Fig preserves
Ingredients: 120 ml water; 300 g brown sugar; 10 figs; 1/2 lemon

Jam - Fig preserves by Viorela A. - Recipia

Fig preserves with brown sugar and lemon set into an aromatic syrup, with the soft pieces of fruit still visible. This year I started trying my hand at preserves, and at Gusti’s request I made this jar with large figs, with slightly thicker skins; I spread it on toast without mashing the pieces. Preparation: 10 minutes. Cooking: 33 minutes. Total time: 43 minutes. Servings: 4. Approximately 390 kcal and 1 g of protein per serving.

Ingredients

120 ml water
300 g brown sugar
10 figs
1/2 lemon

Preparation

1. Wash the figs, trim off the stems, then cut the fruit into quarters. 2. Put the water and brown sugar in a saucepan. Boil over medium heat for 8 minutes, until the syrup thickens. 3. Add the figs and stir once. Let them simmer over low heat for 20 minutes, until softened. 4. Cut the lemon into slices, then cut the slices in half. Add them to the saucepan and simmer for 5 more minutes, until the syrup has thickened.

Notes

With very ripe figs, the fruit may take less time to cook; firmer ones hold their shape better. Choose ripe fruit that isn’t already soft and crushed. If the skins are thick, cut the lemon into thin slices so it doesn’t overpower the fruit’s flavor. It made a small amount, and we kind of fought over it. Keep the jar covered in the fridge and use the preserves within 3 days at most. It’s simple on toast, and with aged cheese it brings to mind the preserves on a platter. You can replace the brown sugar with 300 g of white sugar; the syrup will have a more neutral flavor.