Fig trees give their best fruits between July and October, at least in our part of the world. There are many fig varieties of many different colors. Whatever the type, choose a firm, nice and plump fig, with a nice fresh scent, and do eat them rapidly as they are rather fragile.
FIG JAM
11 December 2024
: For 4 to 5 jars
: 15 min
: 30 min
: 13 hr
: Easy
Marinating will take 12 hours
Ingredients
- 1.5kg figs
- 700 to 800g sugar (for an optimized fruit preservation, the normal portion for any jam is usually 750g sugar for 1 fruit kg)
- 1 vanilla pod
- 1 lemon
Directions
- Step 1 Wash the figs, cut them in chunks. Remove the stems and put the figs in a large bowl. Cover them with sugar and let them marinate in the refrigerator for a whole night.
- Step 2 The day after, pour the figs in your marmalade pan, heat to cook, adding the lemon juice and the vanilla pod sliced in 2 lengthwise. Nathalie, who gave me the recipe, quite naturally pays attention to the overall look of the cooked fruits, as an experienced cook, she trusts her instinct to decide whether the marmelade is almost done
- Step 3 I must admit that I do the same. As an example, my garden white figs cooked relatively quickly (in about 30 minutes). You can also use the cold plate test to know whether the jam is done.
- Step 4 With the help of a large funnel, delicately fill-in the jars, and close tightly. Turn them upside-down until totally cold, and store the marmalades in a cool and dark place.
Good to know!
