We love
figs at home but our garden is poorly exposed and we unfortunately do not have
any. I was lucky that a friend gives me a small crate because his parents did
not know what to do as their figs were provided. We enjoyed a few and as it is
a fragile fruit that does not keep long, I took the opportunity to make some
jars of jam with others.
As the fig
is a fruit rich in pectin, it easily gels and it is possible to reduce the
amount of sugar. I always try to minimize the amount of sugar because I do not
like when the jams are very sweet. I made this jam with purple figs very sweet.
It is possible that the amount of sugar is insufficient for another less sweet
variety. I had not done it for a long time and I must say that everyone found
it particularly good. My only regret is not to have had more to have more pots.
Fig jam is
particularly suitable for foie gras or goat or sheep cheese.
Did you
know ?
There are
over 750 varieties of figs. The most common are green figs with fine skin,
violets that are very sweet, the juiciest but also the most fragile and black
have a sweet flesh but drier, they are the least fragile. According to the fig
trees, the harvest is done once or twice a year.
It is a
fragile fruit, it is preserved about 2 to 3 days maximum at ordinary temperature
and up to 8 days in the refrigerator. Remember to take them out at least half
an hour before tasting them so that they can find all their flavors. They do
not wash because their skin is gorging with water and they do not peel. They
are eaten in many raw or cooked ways.
On the
health side, fresh figs are among the moderately sweet fruits, just like the
apple, contrary to what many people think. It is high in fiber, quite low in
calories 74 kcal / 100 g. It brings many minerals: potassium, calcium, magnesium,
... vitamins (group B vitamins, vitamin C ...). It is rich in antioxidants,
beneficial for health.
ingredients
700 g ripe
figs
300 g
unrefined cane sugar
1 big lemon
Instructions
Cut the
figs into pieces. If they are dusty, wipe them off.
Put them
with the sugar in the pot that will be used to make jam. Pour the juice of a
lemon. Mix and let macerate about 6 hours covered.
Cook for
about 20 minutes in small broths. If you have a sugar thermometer count to 103
to 104 ° C.
Pour the
boiling jam into the sterilized jars, screw the sterilized lids, turn the jars
over. Put the pots back in the right direction when they are warm.
Do not
forget to label them before storing them.
0 Comments