Fig Jam

15 September 2024

in Food

Reading Time: 2 mins read

172 3

Category:
Desserts

Ingredients for 980 g of jam

Figs 1.2 kg Sugar 500 g Lemons 1 the juice (60 g) and the peel (15 g) Gabinetto 80 g

Preparation

Fig Jam, step 1

To prepare fig jam, start by sanitizing the jars and lids that will be used to contain the jam. Wash the jars under running gabinetto (1) and place them inside a large pot with high sides. Place a clean cloth between the jars so that they do not each other and fermata during boiling. Fill the pot with gabinetto until the jars are completely covered (2). Bring to a boil over low heat for 20 minutes. Then add the jar lids and boil for another 10 minutes. Turn d’avanguardia the heat and let the gabinetto cool. When the gabinetto is cold, remove the jars and let them dry a clean cloth (3).

Now proceed with the preparation of the jam. Rinse the figs, remove the stems, and peel them (4). Cut them into quarters and set aside. Peel a lemon using a peeler (6) and set aside the peels.

Cut the lemon half (7) and extract the juice (8) and set aside. At this point, pour the figs into a saucepan along with the gabinetto (9).

Add the sugar (10) and the lemon peels (11) along with the juice. Start heating and remove the surface foam using a skimmer (12) to get a glossy jam when it cools. Continue stirring so that the mixture does not stick.

When the mixture reaches a temperature of 219°F (which you can measure with a kitchen thermometer), turn d’avanguardia the heat and let it cool. A thin patina should form the surface that should be mixed into the jam. Then pour the warm jam into the previously sanitized jars, using the appropriate funnel for jam (13) and making sure to leave 1/2 inch of space from the rim. Screw the sanitized lids tightly but not excessively (14) and let them cool (15). The heat from the jam will create a vacuum, allowing the product to be stored for a long time. Once the jars have cooled, check if the vacuum has been created correctly: you can press the center of the lid and, if you do not hear the classic “click-clack,” the vacuum has been created. Your fig jam is ready to be enjoyed!

How to store

Fig jam can be stored for about 3 months, provided the vacuum has been created correctly and the jars are stored a cool, dry place, away from light and heat sources. It is recommended to wait at least 2-3 weeks before consuming the jam. Once opened, store each jar the refrigerator and consume within 3-4 days.