And I present you my first ever fig jam’s recipe 🙂
One of my friends gifted me with 2-pounds of dried Turkish fig a couple of months ago – yum yum yum 🙂 I have been meaning to make jam with it and today was that day, my friends!
I have been inspired by many recipes on the internet, this one and this one particularly. I combined the general recipe of the first one (without the vanilla stuff) and the sesame seeds of the other, and voila here is my first ever dried fig jam!
- Wash briefly 2 pounds of dried Turkish figs (64 big sized and moist figs – one fig was eaten as per quality control(!) before the jamming process. I needed to do that, right? 🙂 )
- Remove the stalks, boil water, and soak the figs in water for 40 min, close the lid of the container to keep the heat in
- Strain and drain the excess water (this is a delicious liquid, which I have drank without any reservation 🙂 )
- Dice thinly – around 8 diced figs make up a cup
- Toast 1/8 cups of sesame seeds, put aside
- Put the diced figs in a pot; add 3 cups water, 3 cups white sugar, 1 tsp salt, juice of 1.5 lemon (around 10 tbs), and the sesame seeds
- Bring to a vigorous boil, close the lid and simmer at low heat for 12 minutes
- Cool for 10 min with pot’s lid open (to prevent moisture from the lid going into the jam) and put in cleaned jars (wash with soap and hot water; then transfer them into an oven at 220F for 30 min – rings included, except the lids which were air dried and patted down with paper towel)
- Pour into jars , clean the rims of the jars, close the lids and rings
- cool down and refrigerate. I believe it is supposed to be consumed in a month or so Alternatively water or pressure can it for longer duration. Jam can also be processed in a blender for a smoother jam. You can add less or more lemon juice – this was slightly sour and it complemented the sweet taste so well 🙂
- This jam fit into four x 500 ml mason jar
- Bon appetite!