A sweet and smooth delight that captures the essence of ripe figs at their best. August is the ideal month to make this recipe, as this is when figs reach their perfect ripening point, at least in Spain. Besides, we have a couple of fig trees at home that give us a lot of fruit - a delicacy you can't miss!
Ingredients (for 4 small jars):
- 1 kg ripe figs
- 500 g sugar
- 1 lemon (juice and zest)
- 1 cinnamon stick (optional)
- 1 cup of water
Elaboration (traditional):
- Wash the figs well, remove the stalk and cut them into quarters. It is not necessary to peel them, as the skin will fall off during cooking.
- Place the figs in a large saucepan with the sugar and lemon juice.
- Let the mixture stand for 1 hour to allow the figs to release their juices.
- Bring the pan to medium-high heat and stir frequently. If desired, add a cinnamon stick or vanilla pod to flavour the jam.
- Cook for 30-40 minutes, stirring occasionally, until the mixture thickens and takes on a glossy texture.
- If you prefer a finer texture, lightly mash the jam with a hand blender before removing from the heat.
- While the jam is cooking, sterilise the glass jars by immersing them in boiling water for 10 minutes.
- Fill the jars with the hot jam, leaving a small space at the top. Close the jars and turn them upside down for a few minutes to create a vacuum.
- Leave to cool completely and store the jars in a cool, dark place.
Elaboration (Thermomix):
- Wash the figs well, remove the stalk and cut into quarters.
- Place the figs in the Thermomix together with the sugar and lemon juice. If you wish to add cinnamon or vanilla, add it now.
- Program 15 seconds on speed 5 to lightly chop the figs.
- Cook the jam in 30 minutes, 100 °C, speed 1 without the simmering tray and with the simmering basket on the lid to avoid splashing.
- If you want a finer texture, blend at the end, programming 20 seconds, speed 5-7-10.
- Pour the hot jam into sterilised glass jars, leaving a small gap at the top.
- Close the jars, turn them upside down for a few minutes and leave to cool completely.
Suggested presentation:
- Accompany the fig jam with a cheeseboard of assorted cheeses for a sweet-salty contrast.
- Use it as a filling for cakes, biscuits or to accompany natural yoghurts.
Nutritional information (per 100 g):
- Calories: 240 kcal.
- Carbohydrates: 60 g.
- Natural sugars: 50 g.
- Protein: 1 g.
- Fat: 0.5 g.
- Fibre: 2.5 g.
- Note: Values may vary according to ingredients and quantities used.
Additional advice:
- To prolong the shelf life, you can put the closed jars in a water bath for 15 minutes.
- If you prefer less sweetness, you can reduce the amount of sugar slightly, although this will affect the texture and shelf life of the jam.
- Make sure the jars are completely dry before filling them with the jam.
Preparation time:
- Preparation: 10 minutes.
- Rest: 1 hour.
- Cooking time: 40 minutes.
- Total time: 1 hour and 50 minutes.
Dare to prepare this delicious homemade fig jam Let us know what you think and don't forget to give the recipe a star rating! ⭐⭐⭐⭐⭐
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