Fig Jam
….The fig fruit is shaped like a teardrop, with light brown, green, and purple skin, reddish flesh and numerous seeds lining the inside. It’s fig season, and the fruits in the early summer harvest are smaller. The late summer and early fall harvest fruits are larger, with thicker skins and more concentrated sweetness. Fresh figs make a great healthy snack. Figs are a wonderful source of fiber and vitamins, as well as minerals like calcium, magnesium, and potassium. Their sweet and delicate flavor is often compared to honey and berries. They can also be used in salads and desserts. You can also make jams and preserves using fresh figs. I bought lots of brown figs from a market for making fig jam today. When made into a jam, their natural and fragrant qualities intensify. This recipe is from @comble2. There is a process of aging, but it is not complicated. I expected the luxurious taste of this fig jam for my family, because they like fig jam. The chef shared that you should use this fig jam in a stew, sausage, or braised beef short ribs instead of sugar. I am looking forward to being able to add it to food I never thought of. Also she recommended using ripe figs. I reduced 25% amount of sugar, but it tastes sweet enough for us. My husband said it’s the best jam I’ve ever made…Thank you so much chef Comble!!
Servings: 400 ml x 5 bottles
Time: 1 hour 30 minutes plus 2–3 days for aging fig mixture in a refrigerator
Ingredients:
- 2 kg fresh figs, peel and cut into half or 1/4
- 900 g white sugar
- 7–8 tbsp fresh lemon juice
- 2 vanilla beans, cut into half lengthwise and scrape the seeds with a knife
- 5–6 tbsp Grand Mariner
Cooking Instructions:
- Put the fig into a pot and add 450 g sugar and lemon juice into the pot to mix well.
2. Heat the pot with medium high heat to boil until the moisture is come.
3. Keep boiling them until it has bubbles and heat down to medium heat to keep simmering for 15 minutes(remove any floating bubbles with a spoon). Stir well so that it doesn’t stick on the bottom of the pot.
4. Add the vanilla beans into the pot and turn off the heat.
5. Cover the fig mixture with cheminee(paper cover) on top(help prevent impurities from entering food) when it’s hot. Leave it on counter to cool down without a lid.
6. After cooling down, store the pot into a refrigerator for aging about 2–3 days with a lid.
7. Meanwhile, to sterilize the glass jar and lid, put water in a pot and the glass jar upside -down.
8. When the water starts to boil, boil it for 10 minutes with low heat.
9. If there is enough moisture in the glass jar, turn off the heat and leave it to dry.
10. After 2–3 days, remove the pot into a counter from the refrigerator before cooking 1 hour.
11. Take out the cheminee(paper cover).
12. Heat the pot with medium high heat and add 450 g sugar into the pot to mix well to boil.
13. Start boiling, turn down to medium heat to simmer them for 25- 30 minutes(adjust the desired concentration, after cooling down the concentration increases). Keep stirring once in a while. Remove any floating bubbles with a spoon(mine no longer bubbled).
14. Add the Grand Marnier into the pot when you see some big bubbles.
15. If you want to check the desired concentration, put some water into a bowl and drop the fig jam into the water. It’s good if the jam doesn’t get messy. Turn off the heat and set aside.
16. Put the fig jam into the sterilized jar. Place the fig jam bottles upside-down until cooled down.
17. After cooling down, flip the fig jam bottle and leave them room temperature for aging about 3–5 days.
18. Eat them after storing in the refrigerator for 1–2 weeks. This takes a long time.
You can also view this recipe on instagram.
