When it comes to jams a wide, interesting and tasty world presents itself before our eyes. Years ago the picture was reduced to a handful of basic recipes, strawberry, apricot, plum jam and little else. Fortunately we have evolved and incorporated new flavors such as Fig jam, whose basic recipe occupies an important place in our recipe book.
Today we find jams that would have been unthinkable a while ago, such as tomato and basil, red wine or blackberry with chia seeds, and combinations of flavors that would have made us put our hands on our heads. The use of herbs, spices, liqueurs and nuts enhances and enhances any jam, but to be able to play with new flavors, it is necessary to control the basic recipes first. That’s why today we show you how to make the basic fig jam, an easy recipe that you can tune to taste.
We wash the figs well and remove the tails. We cut into quarters and place in a heavy-bottomed saucepan. Pour the water into the saucepan and bring to the fire where we cook over medium heat for 15 minutes. Add the sugar and cook for 15 more minutes, stirring from time to time so that the figs do not stick to the base.
With this amount we obtain two boats of fig jam.
To keep it in good condition, we have to keep in the fridge and consume it within a month or so. We can also vacuum pack it in sterilized jars following these indications, it will last for months and without the need to keep it in the fridge.
This is a jam in which the fig pieces are present, although they break slightly with cooking. If we want a jam without chunks We can crush the figs before cooking or crush them during cooking while stirring.
In case we cannot find special sugar for jam (which we have used because it is very convenient, has built-in pectin and helps to gelatinize), we can use common sugar, add the juice of a lemon along with the water and increase the cooking time for a few minutes. .
With what to accompany the fig jam
As with the rest, the Fig jam it is perfect to spread on some good bread toasts at breakfast or snack time. However, its use can be extended to accompany cheese boards, patés, white meat dishes, foie or serve as a filling for cakes, cakes, muffins, ice cream and much more.
Directly to the Palate | Wild blackberry jam: traditional recipe
Directly to the Palate | Bitter orange marmalade, traditional British breakfast