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.)
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.