Simple Fig Jam

Sponsored post for Expedia

Simple Fig Jam is an easy and utterly delicious, no added pectin recipe. Mediterranean in influence, use it as jam or enjoy with cheese which it complements beautifully!

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 brought back from a holiday), 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 with just the addition of lemon juice.

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.

More fig recipes:

• Honey Roasted Fig and Red Pepper Salad with wilted Spinach – A Mummy Too
• 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

Don’t forget to check out the rest of my jam recipes as I have something for every taste!

I’m sure you’ll love this fig jam even if like me you don’t like fresh figs!

Do tag @FabFood4All on social media if you make it or better still leave a comment below! I love hearing from you:-)

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NB: I received vouchers to cover my ingredients and time making this recipe.

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Simple Fig Jam

A fruity and Simple Fig Jam which is perfect to have with cheese or just eaten as regular jam!

Course Snack, Tea

Cuisine Cypriot

Keyword fig, jam, lemon juice

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 1 ltr

Author Camilla Hawkins

Ingredients

• 1.2 Kg Figs washed
• 600 g Glranulated sugar
• Juice and skin of 2 small unwaxed lemons equating to 5 tbsp juice

Instructions

• 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 and seal with lids immediately.
• Store in a cool dry place and once opened store in fridge where it will last months. Jam is best eaten in 1st year but will last years if stored properly.
• Makes 1 ltr of jam (which for me filled just over 1 large and 2 small jars).

Notes

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.