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Who has time to peel, prick and soak figs overnight? Definitely not me. Here is my super easy recipe for delicious fig jam! I used 1 kg figs, which delivered 3 small jars of jam. Some of them were ripe, some were still a bit green. It made no difference to the taste or texture. Remember, you do not need to peel the figs. Just cut the stems off.

  • For every 500 g cut up figs you need:
  • 375 g sugar
  • 125 ml water
  • 15 ml lemon juice
  • ± 1 tablespoon finely grated fresh ginger

Make sure to sterilize your jars before use. Use only glass jars with a metal screw top.
In a large pot mix the figs, sugar and water together and stir over a low heat until all the sugar is dissolved.
Add the lemon juice and ginger and increase your stove plate to a medium heat.
Boil the jam for about an hour after all ingredients have been incorporated. Make sure to keep a close eye.
The jam should never vigorously boil, or the sugar might burn. It should only gently boil.
Stir every now and then to make sure nothing starts sticking to the bottom.
After about 45 – 50 minutes, the jam will start to have a thicker consistency, this is when you need to reduce your heat and keep stirring until the mixture is nice and glossy.
Bottle your jam while it is still very hot, and make sure to fill your jars up to the brim so that it can create a vacuum seal.
Be careful not to burn yourself. Use oven mittens when handling the hot jars.
The sealed jars can be kept in the cupboard and transfer to the fridge once opened. Enjoy!

Recipe and photo’s: Chante Putter


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