Fresh Fig Jam
Sweet, ripe figs are transformed into a luscious, golden preserve in this traditional Parsi recipe. Freshly peeled figs are macerated with sugar to draw out their natural juices, then slow-cooked to a perfect spreadable consistency that retains the fruit's delicate flavor. This simple two-ingredient jam captures the pure essence of figs, making it a delightful topping for breakfast toast or a sweet addition to cheese boards.
Ingredients
- 1 pound Fresh figs, ripe and peeled (Use slightly ripe, fresh figs.)
- 1 1/2 pounds Granulated sugar (Divided use (approx 1/2 lb for macerating, 1 lb for cooking). Quantity estimated based on historical text implying two additions.)
More recipes using Figs
Fig Jelly
This traditional preserve captures the delicate essence of fresh figs in a crystal-clear, amber jelly. Ripe but firm figs are gently simmered in a clarified sugar syrup, allowing their flavor to infuse the liquid while remaining whole. The resulting jelly is perfect for glazing tarts or enjoying with crusty bread, while the tender, cooked figs can be mashed into a rustic jam as a secondary treat.
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Lemon Fig Spread
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Instructions
- 1Take the peeled figs and place them in a ceramic or non-reactive bowl. Sprinkle approximately 1/2 pound of the sugar over them. Let the mixture stand for 2 to 2 1/2 hours to draw out the juices.
- 2After macerating, take the remaining 1 pound of sugar and mix it thoroughly with the figs, mashing them together slightly. Transfer the mixture to a tinned or stainless steel pot (non-reactive). Cover the pot with a lid and place it over medium heat (originally hot coals).
- 3Cook the jam, uncovering occasionally to stir. As the jam simmers, seeds and scum will rise to the surface; carefully remove these using a wooden spoon or a clean spoon. Continue cooking until the mixture thickens slightly. Do not let it become too thick, as it will firm up significantly once cooled.
- 4Once the jam reaches the desired consistency (slightly thickened but pourable), immediately remove from heat and pour into a clean ceramic or glass vessel to cool. Once completely cooled, transfer into sterilized jars for storage.
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This traditional preserve captures the delicate essence of fresh figs in a crystal-clear, amber jelly. Ripe but firm figs are gently simmered in a clarified sugar syrup, allowing their flavor to infuse the liquid while remaining whole. The resulting jelly is perfect for glazing tarts or enjoying with crusty bread, while the tender, cooked figs can be mashed into a rustic jam as a secondary treat.
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PRESERVED FIGS
These preserved figs offer a taste of history, capturing the sweet essence of summer fruit in a rich, syrupy preserve. The figs are simmered in a sugar syrup infused with lemon and ginger, creating a delightful balance of sweetness and spice. Enjoy these tender, flavorful figs on their own, with cheese, or as a topping for desserts.
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