Desserts
Make fig jam at home
From 1 kg ripe figs you get about four jars of 220 g. The decisive step is leaving them to macerate overnight: only then do fruit pieces remain instead of puree.
Method
- Trim the figs: cut off the stem end, wash them and pat dry. With thin-skinned ripe fruit, peeling is not worth the effort.
- Cut into small pieces, mix with the sugar and lemon juice and leave for at least 2 hours, ideally overnight in the fridge. During this time the sugar draws the juice out of the fruit — that is why the jam later has pieces of fruit rather than a purée.
- Bring to the boil and cook uncovered over medium heat for 30–40 minutes, stirring regularly and skimming off the foam. Figs catch easily: a heavy-bottomed pot helps.
- Do the set test before potting: place a drop on a cold plate and push it after a minute — it should wrinkle.
- Pour hot into sterilised jars, up to just below the rim, and seal immediately. Sterilise the jars beforehand for 10 minutes at 100 °C in the oven or in boiling water.
- Leave to cool upright; do not turn the jars upside down.
Minnelea products for this recipe
The preserves used in this recipe.
2:1 gelling sugar is the best compromise for figs: fruity, reliably set, and keeps well unopened for a good year. 1:1 is almost always too sweet, the fruit disappears behind the sugar. After filling, leave the jars upright - the old turning trick presses hot fruit acid against the lid seal.