Fresh Fig Jam
Figs are in season now. Roadside fruit vendors in Secunderabad are selling a kilo of figs for 100 bucks, a decent deal. While I've not always been a big fan of this fruit, my interest in figs have been growing over the years. And, with my latest interest veering towards making Jam during this social distancing season, I decided to make Fig Jam. I had a very tragic episode with oranges last month😬 However, with figs its been a success twice over, with different taste profiles. I'm hoping to make Plum Jam as well before the season ends💪 For today, here's my take on Fig Jam adapted from here. This is a no fuss recipe, but you need to keep a hawk's eye on it to avoid burning the bottom. All the ingredients you need are simply.....Figs, White Sugar and Lime.
Ingredients:
500 g - Fresh Figs
1 Cup - White Sugar
3 Fresh Lime = 1/2 Tbsp - Fresh Lime Zest + 1/4 Cup - Fresh Lime Juice (to extract the most out of the zest and juice, keep the lemon refrigerated before use)
Method:
Dump all the ingredients in a heavy bottomed sauce pan and bring it to boil, about 6-7 minutes.
Once it's boiling, reduce heat to simmer and keep cooking for around 25 - 30 minutes, a lid placed on top with a slight gap.
Stir it occasionally, making sure to scrape the bottom of the pan to avoid the fruit mixture getting stuck at the bottom and burning.
At around 17 - 20 minutes, stir and check to see how the jam is thickening (by around 20 minutes, I had the consistency I wanted).
Once the fruit mixture reach the consistency you desire, take it off heat, let it cool for a few minutes. Now, take a hand blender and pulse it to fine paste.
Your Jam is ready! All you need to do is scoop the warm jam and fill up the prepared jars.
Once it's completely cooled, store it in a dark place.
Sterilizing/Preparing Jam Jars:
Keep your oven on at 100C
Pour boiling water over the jars and lids of the containers you'll be using to store your jam. Remove the water and put both the jars and lids inside the oven to dry out, top down.
Note: Incase you want a more sweeter and caramelized Jam, just use juice and zest of 1 Lime.
Ingredients:
500 g - Fresh Figs
1 Cup - White Sugar
3 Fresh Lime = 1/2 Tbsp - Fresh Lime Zest + 1/4 Cup - Fresh Lime Juice (to extract the most out of the zest and juice, keep the lemon refrigerated before use)
Method:
Dump all the ingredients in a heavy bottomed sauce pan and bring it to boil, about 6-7 minutes.
Once it's boiling, reduce heat to simmer and keep cooking for around 25 - 30 minutes, a lid placed on top with a slight gap.
Stir it occasionally, making sure to scrape the bottom of the pan to avoid the fruit mixture getting stuck at the bottom and burning.
At around 17 - 20 minutes, stir and check to see how the jam is thickening (by around 20 minutes, I had the consistency I wanted).
Once the fruit mixture reach the consistency you desire, take it off heat, let it cool for a few minutes. Now, take a hand blender and pulse it to fine paste.
Your Jam is ready! All you need to do is scoop the warm jam and fill up the prepared jars.
Once it's completely cooled, store it in a dark place.
Sterilizing/Preparing Jam Jars:
Keep your oven on at 100C
Pour boiling water over the jars and lids of the containers you'll be using to store your jam. Remove the water and put both the jars and lids inside the oven to dry out, top down.
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Thank you for stopping by. Delighted to be sharing some l-o-v-e from my kitchen with you. If you tried any of my recipe, tag me @pancuisine on Instagram and hastag it #pancuisinerecipe
Cheers!