PREPARATION: 10 minutes + fig marinating time
COOKING TIME: 40 minutes
PORTIONS: 2 jars of 250gr
INGREDIENTS:
- 600g of figs (net weight without skin)
- 200g of sugar
- 1 and a half lemons (zest + juice)
PREPARATION:
- First, peel the figs you have chosen, removing their outer skin, and place them in a bowl with strips of lemon zest, filtered lemon juice, and sugar.
- Mix well, cover with plastic wrap, and let the figs marinate for a minimum of 2 hours.
- After the chosen marinating time, transfer the fruit mixture to a pot, removing the lemon zest. Cook over very low heat for about 40 minutes, stirring and monitoring your jam constantly.
- Do not leave the pot unattended on the heat. Especially after the first half-hour, be sure to stir constantly to prevent the sugar from sticking to the bottom.
- The result should be a dense, soft mixture with pieces. The final consistency should form a droplet and should not be liquid when it cools.
- When the jam is still warm, pour it into the jars up to 1/2 cm from the top.
- Seal with a twist-off lid, immediately flip them upside down to create a vacuum seal.
- When the jam jars have cooled slightly (after about 4 hours), turn them upside down again and let them cool completely.
- Within 12 hours, the vacuum seal should have occurred: when you press the central part of the lid, you should “NOT HEAR A CLICK,” because the capsule has been “sucked in,” and the lid should appear completely flat.
Store the Fig Jam
In a cool and dry place for about 10 – 12 months from the time of canning.
We recommend labeling the jars to remind you of the expiration date precisely.
Once the jam jars are opened, they should be stored in the refrigerator and consumed within 6 – 7 days.
Great for breakfast with biscuits, toast, for tarts and cakes, or with cheese.
