INGREDIENTS
- 1.2 kg of black figs;
- 500 g of granulated sugar;
- The juice (60 g) and the peel (15 g) of 1 lemon;
- 80 ml of water
STEP
- Clean the figs with a damp cloth, cut them into quarters and set them aside;
- Peel a lemon, using a potato peeler, set the peel aside, cut the lemon in half and extract the juice, then set that aside too;
- Pour the figs (chopped) into a pan together with the water;
- Add the sugar and lemon zest together with the juice, start heating and remove the surface foam using a slotted spoon to obtain a glossy jam when it cools and continue mixing so that the mixture does not stick;
- When the jam seems ready, do the saucer test to check the right density; the jam will be ready when you drop a teaspoon of jam onto a saucer and it solidifies;
- Using a ladle, pour the still boiling fig jam into the sterilized jars (to sterilize the jars, fill a pan with water and bring it to the boil, then immerse the open glass jars and leave to simmer for about ten minutes;
- Once the jars have cooled, check if the vacuum has taken place correctly: you can press the center of the lid and, if you do not hear the classic “click-clack”, the vacuum has taken place. Otherwise, you can boil the jars in a large pan for about 30 minutes, with the lid facing upwards and covered with water up to half the jar. After that, you will have to let them dry and cool, always upside down. Alternatively, just put the jars in the microwave for about a minute and a half;
- Your fig jam is ready to be enjoyed… it’s fabulous!
NOTE
Fig jam can be stored for about 3 months, provided that the vacuum has been properly sealed and the jars are stored in a cool, dry place, away from sources of light and heat. It is recommended to wait at least 2-3 weeks before consuming the jam. Once each jar has been opened, store in the refrigerator and consume within 3-4 days at most.
