Simple Fig Jam
When I think of Cyprus I associate it with lots of delicious food and produce including figs and lemons, so when Expedia asked me to take part in the World on a Plate Challenge I knew what I had to make, a Simple Fig Jam.
My husband lived in Paphos for a year as a teenager and fondly remembers the fig and lemon trees growing in the garden there. In fact I’m sure it’s my mother in law who suggested I make fig jam when I first started jam making as she is a huge fan of it. I have to admit to being totally unfamiliar to figs as they are not something I grew up with.. I did love Fig Rolls though as a child, until the day I saw a dried fig and then I was totally put off them (kid logic)!
So back to the plot, having tried some fig jam for the first time last year (that my mother gave me), I actually really loved it and put it on my bucket list of jams to make. I decided to keep the flavour clean and simple as I’m not a big fan of adding flavourings to jam – I like to let the fruit shine! As figs are low in pectin rather than use jam sugar or pectin I upped the lemon juice in this recipe and also used the skins for additional pectin!
My simple Fig Jam turned out wonderfully and we have been enjoying it with cheese and biscuits as well as on croissants etc for a sweet treat. What surprised me most was the colour as the fig jam I’d been given was brown but this fig jam has a beautiful deep pink colour.
I do hope you try my fig jam recipe and if you need any more fig inspiration then take a look at these recipe ideas:
Figs Stuffed with Vegan Cashew Cream Cheese – Natural Kitchen Adventures
Smoked Duck Salad with Glazed Figs, Blue Cheese & Hazelnuts – The Foodie Couple Blog
Fig, White Chocolate and Mascarpone Tarts – Tin & Thyme
Baked Figs with Bacon, Sundried Tomatoes & Mozarella – Munchies & Munchkins
Why not pin for later?
Simple Fig Jam
- 1.2 Kg Figs washed
- 600 g Glranulated sugar
- Juice and skin of 2 small unwaxed lemons equating to 5 tbsp juice
- The night before prepare the figs by trimming the stems, chopping in half and then chop each half into nine pieces, cutting in 3 both ways. (If you like a finer textured jam then chop into smaller pieces.)
- Place the halved lemon skins into a glass bowl along with the chopped figs and pour over the sugar followed by the lemon juice, cover and leave at room temperature overnight.
- Place all the fruit mixture into a preserving pan (or one of similar size) and gently heat until all the sugar has dissolved.
- Increase the heat and bring the mixture up to a rolling boil.
- Reduce the heat and simmer for 38 - 40 minutes, stirring regularly until the mixture is looking thick and syrupy. You can use a potato masher to break up the figs if you wish.
- Discard the lemon skins and pot up in hot sterilised jars.
- Makes 1 ltr of jam (which for me filled just over 1 large and 2 small jars).
Sterilise jars by washing in hot soapy water or use fresh from the dishwasher, fill with boiling water, emptying and then place in oven for 20 minutes at 140°C leaving in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
NB: I received vouchers to cover my ingredients and time making this recipe.