Homemade Fig Jam Recipe
Sweet Fig Jam Made with Homegrown Figs
The figs from my home tree aren’t as perfectly shaped as those you find in stores, and they tend to burst if not picked promptly. That’s why enjoying them can be a challenge if you miss the right moment. Recently, a few large bees started visiting the fig tree, making it difficult to pick them. So, I decided to make jam with the few figs I managed to gather! Although they might not look the prettiest, the taste is incredibly sweet and delicious! I used a minimal amount of sugar to highlight the natural sweetness of the figs. Enjoy this simple and delightful homemade fig jam!
Ingredients
- 10 ripe figs
- 2 Tbsp raw sugar (or unrefined sugar)
- 1 tsp ground cinnamon
Cooking Instructions
Step 1
Peel the skin off all the figs. (Optional: You can also make jam with the skin on, but peeling it will result in a smoother jam texture.)
Step 2
Place the prepared figs into a pot and start cooking over medium heat. Stir gently at first to prevent them from breaking apart.
Step 3
As the figs cook and soften, use a spatula to mash them thoroughly until there are no large chunks. Mashing as they cook will help the jam set better.
Step 4
Add 2 tablespoons of raw sugar. Raw sugar provides a milder sweetness and better preserves the natural flavor of the figs. You can adjust the amount of sugar to your preference.
Step 5
Add the ground cinnamon. Cinnamon pairs wonderfully with figs, enhancing their flavor. Mix well.
Step 6
Here’s a simple test to check if your jam is ready: drop a small amount of jam into a glass of cold water. If it holds its shape and doesn’t spread out, the jam has reached the right consistency. (This step is a repeat of step 4, so it might be better to merge or rephrase. For now, understand it as a tip for checking jam consistency.)
Step 7
Continue to simmer the jam over low heat, stirring occasionally, until it reaches your desired thick consistency. Skim off any foam that rises to the surface for a clearer jam.
Step 8
While the jam is cooking, sterilize your glass jars. Submerge them in boiling water, then thoroughly dry them with a clean kitchen towel. This is crucial for long-term storage.
Step 9
Carefully spoon the hot, freshly cooked fig jam into the sterilized glass jars. Seal the jars tightly and let them cool completely. Any remaining jam can be enjoyed immediately from a separate dish.
