Description
This French Fig Jam recipe is a delightful way to preserve fresh figs into a sweet, tangy spread perfect for toast, cheese boards, or desserts. Combining fresh figs, sugar, and lemon juice, this jam is slowly simmered to achieve a perfect set and rich flavor characteristic of traditional French preserves.
Ingredients
Units
Scale
Jam Ingredients
- 2 pounds fresh figs
- 26.5 ounces sugar
- 1 lemon, juiced
Instructions
- Prepare Figs and Equipment: Wash your figs thoroughly and pat them dry with a clean towel. Place a plate in the freezer to later test the jam’s setting. Also, clean and sterilize your jam jars and lids to ensure safe preservation.
- Combine Ingredients: Quarter the figs and place them in a large jam cooking pot. Pour the sugar and freshly squeezed lemon juice over the figs. Mix all the ingredients well to combine the flavors evenly.
- Cook the Jam: Place the pot on medium heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to a simmer and stir occasionally to prevent sticking or burning. Continue simmering until the jam reaches the setting point.
- Test Jam Setting: To check if the jam is set, use a candy thermometer to measure the temperature; it should reach 105°C (220°F). Alternatively, drop a small amount of jam onto the cold plate from the freezer, tilt the plate slightly, and observe if the jam runs. If it doesn’t move, the jam is set properly.
- Jar the Jam: Carefully fill the sterilized jars with the hot jam up to the rim to avoid air pockets. Drip some rum or alcohol on the underside of each lid to kill any remaining germs. Wipe the jar rims clean, seal them tightly, and immediately invert the jars to create a vacuum seal. Leave the jars upside down for approximately 24 hours.
- Label and Store: After 24 hours, turn the jars upright. Prepare labels with the jam name and date, then stick them onto the jars for easy identification. Store the fig jam in a cool, dry place. Once opened, refrigerate to maintain freshness.
Notes
- Sterilizing jars properly is crucial to prevent spoilage and ensure safe preservation.
- The lemon juice balances the sweetness of the figs and helps with the jam’s natural pectin setting.
- Alcohol on lids helps to kill residual germs and improve shelf life.
- Keeping a plate in freezer prior to cooking allows an easy and effective jam setting test.
- Once opened, always store the jam in the refrigerator to keep it fresh.
- If fresh figs are unavailable, dried figs can be rehydrated before using, but the texture and cooking time may vary.
Nutrition
- Serving Size: 1 jar (approx. 250g)
- Calories: 350 kcal
- Sugar: 60 g
- Sodium: 5 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 87 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
