1100g of figs
300g of sugar
Juice of 1 lemon
1 cinnamon stick
Preparation:
Preparation of the figs: Start by washing the figs thoroughly to remove any dirt residue. They do not need to be peeled, as the skin will disintegrate during cooking. Once washed, drain them completely and cut off the ends. Then, cut them into quarters and place them in a large bowl.
Macerate with sugar and lemon: Add the sugar over the figs in the bowl. The amount of sugar should be about one-third of the weight of the figs. Squeeze the juice of one lemon over the mixture and stir well so that all the figs are impregnated with the sugar and lemon. Cover the container with plastic wrap and let it marinate for at least 6 hours, or even better, overnight, so that the flavors are fully integrated.
Cooking the jam: After the hours of maceration, transfer the figs and the resulting liquid to a large pot. Add a cinnamon stick to flavor the jam and bring the mixture to medium heat. Stir occasionally for about 30 minutes, or until the mixture is reduced and thickened.
Checking the Doneness: To check if the jam is ready, sweep the mixture through and observe how it behaves. The jam is ready when you pass the spoon and does not come together again, indicating that it has reached the desired consistency.
Packaging and preservation: Once the jam is ready, you can leave it as it is if you like fig pieces, or crush it if you prefer a more homogeneous texture. You’ll be almost ready to enjoy it all year round. You just need to sterilize some glass jars, fill them with the jam that is still hot (to create an airtight seal when closed) and turn them over so that it becomes empty while they cool.
With these simple steps, you will have prepared an exquisite fig jam, ready to accompany your toast, yogurts, cheeses or even as an ingredient in desserts. Enjoy this organic treat and share it with your loved ones!
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