How to make fig jam with lemon for the winter at home - step-by-step recipe

Finding ripe and truly tasty figs is quite difficult. After all, it grows in the south and for long transportation it is picked while still green, which does not reflect very well on its taste. But unripe figs are also suitable for making jam. Heat treatment and sugar will correct all these shortcomings.

The color of the jam is influenced by the variety of figs, and there are many of these varieties. There are varieties with blue skins that will give pink jam, and there are varieties with green skins and, accordingly, the jam will be yellowish-green.

For 1 kg of figs:

• 0.5 kg sugar;
• 2 lemons (zest and juice);
• Spices: cardamom, rosemary, cinnamon, to taste.

So, sort out the figs. Throw away obviously rotten fruits, or use a sharp knife to remove the foulbrood, if possible.

Cut off the hard tails on both sides. Cut the figs into quarters and sprinkle with sugar.

The figs should release their juice, while you take care of the lemon. Grate the zest from the lemons and squeeze out the juice. Add all this to the pan with the figs.

If there is already enough juice, you can put the jam on the stove to cook.

When boiling, a foam forms on top, which must be removed regularly.

To improve the taste of fig jam, you can add a sprig of rosemary or a cinnamon stick to the pan.

Cook fig jam for at least 30 minutes. After this, remove the pan from the heat and mash the figs with a potato masher or immersion blender.

Place the pan back on the heat and bring to a boil.

Spoon the hot fig jam into sterilized jars and seal.

Fig jam is very delicate and does not like high temperatures. It should be kept in the refrigerator or pantry, but no more than 6 months. After this, the taste of the jam will begin to deteriorate and ferment.

How to make amazing fig jam, watch the video: