1. Prepare the Figs: Begin by washing the figs thoroughly. Remove the stems and chop the figs into small pieces. The size of the pieces will determine the texture of your jam—smaller pieces for a smoother jam, and larger chunks if you prefer a chunkier consistency.
2. Cook the Figs: Place the chopped figs in a large pot. Add the lemon juice and water. The lemon juice not only adds flavor but also helps preserve the color and texture of the jam. If you like, you can add a sprinkle of cinnamon or a few drops of vanilla extract at this stage for an aromatic twist.
3. Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally. As the figs soften, they will begin to break down and release their natural sugars, thickening the mixture. Continue to simmer for about 30 minutes, or until the jam reaches your desired consistency. Remember to stir frequently to prevent the jam from sticking to the bottom of the pot.
4. Test the Jam’s Consistency: To test if the jam is ready, place a small spoonful on a cold plate. If it gels without running, it’s ready to be jarred.
5. Jar the Jam: Carefully spoon the hot jam into sterilized jars, leaving a small space at the top. Seal the jars while they are still hot. As they cool, you should hear the lids pop, indicating they are vacuum-sealed and properly closed.
Storing Your Fig Jam
Store your fig jam in a cool, dark place. Once opened, keep it refrigerated and try to use it within a few weeks. Unopened, it should last for several months.
Enjoying Your Fig Jam
Homemade fig jam is wonderfully versatile. Spread it on a warm piece of toast, swirl it into yogurt, or serve it alongside cheese and crackers for a delightful snack. This simple pleasure, made from fresh ingredients, not only tastes delicious but also adds a touch of homemade charm to your meals. Enjoy the process and the delicious results!
