Did you know? Although it is popularly known as a fruit, the fig is actually a flower! Figs are technically inverted flowers that store their pollen inside the fruits.
Besides being amongst the most sweet and delicious fruits, they also bring a lot of benefits for our bodies and health. I invite you to research them on scientific channels.
When I manage to control myself from devouring them all, I love making this fantastic jam which I can then use in winter on bread or to bake nice tarts.
- Cooking time30 Minutes
- Servingmakes around 2 kilo jam
- 2 kgfigs
- 600 gmuscovado brown sugar (use 800g sugar if you like the jam to be sweeter)
– peel the figs (do not peel them if you like a more rustic texture, remove just the stems), chop them and transfer them to a large pot with high sides;
– add the sugar;
– put the pot on the stove and set the heat to medium intensity and bring to boil;
– set the heat to low intensity and continue cooking for at least 20 minutes;
– stir often to make sure than figs will not stick to the bottom of the pot;
– if you want a very smooth texture, remove the pot from the stove and use an immersion-blender to blend the figs;
– put the pot back on the stove and continue cooking for another 5/10 minutes or until the jam reaches the desired consistency;
– remove the pot from the stove and pour the jam into sterilized jars;
– close the lids and put the jars upside down;
– don’t touch the jars until they will be completely cold;
– after, to verify if the jars sealed well, press on the lid: it should not click;
– sealed jars can be stored up till 6 months