I love fig jam, but most of all I love my mum’s recipe. That’s why we both decided to share this family recipe with you !
Method:
Wash the figs and strain the water
Take a large pot where you will be cooking the jam and layer half of the amount of figs and half of sugar, than repeat this once more
Set aside for 3 hours
Add water and let it boil slowly in low heat
After the first heat let it boil for 10 minutes
Turn off the heat and let it rest for 30 minutes with the lid closed
Repeat this process 3 to 4 times and time after time check in a flat plate if the jam has reached the proper thickness
How to realize if the jam (fluid) had reached the proper thickness – take a flat plate and drip with the tip of a spoon some of jam’s fluid, the fluid should hold it shape for few seconds
When it reaches this stage, turn off the heat and add the lemon juice which prevents jam’s fluid from sugarizing with time
Let it cool completely before restoring the jam
Photography by Eranda Janku, unless otherwise stated
