On a beautiful sunny summer day, walking by chance in Nature, I noticed an imposing fig tree. It was a real shame not to pick its fruits, large, fleshy and ripe at the right point. Why not prepare a nice jam? they can easily be transformed into jam even without using thickeners and gelling agents. Let's collect the figs together and then let's get to work immediately to prepare the jam. You will see: it will be delicious.
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Identity Card of the Recipe
- 159 KCal Calories per serving
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Ingrediants
- 2 kg of figs or fioroni figs
- 750 g of sugar
- untreated lemon juice
Materials Needed
- Large saucepan to sterilize jars
- Jam casserole
- Colander
- Wooden ladle
- Latex gloves
- Sponge
- Chopping board
- Knife
- Glass jars with respective screw caps
- Dishcloth
- Skimmer or ladle
- Immersion mixer
- Pliers
Preparation
- To prepare the fig jam it is recommended to start the night before, mixing the fruit with the sugar.
Please note: how to clean figs?
To clean the figs it is good to remove the top and any traces of "buttermilk" (latex). Each fig is then cut into 4-6 parts. Do not remove the peel.- Weigh the figs after cleaning them and add 350 g of sugar per kilo of fruit. Squeeze half a lemon and add it to the sweetened fruit. Leave the figs to macerate with the sugar for one night.
- The following day, sterilize the glass jars with their respective screw caps by boiling them in water for at least 20 minutes.
- Meanwhile, bring the sweetened figs to a boil and skim as the foam forms.
Did you know that
Removing the foam is an important operation to ensure the wholesomeness of the jam: the foam, in fact, being rich in air, could constitute a suitable environment for the proliferation of aerobic bacteria that are potentially harmful to health.- Blend the jam with the immersion blender: you can mix all the jam or leave a few pieces of fruit.
- The jam thickens in a short time due to the presence of the natural pectin of the figs.
- Drain the jars from the sterilization water and immediately put the still boiling jam into pots. Close with the respective screw caps and leave the jars to rest until the jam has reached room temperature. It is advisable not to turn the jars with hot jam to avoid compromising the gelatinization process.
- The fig jam is ready to be stored in a cool and dry place.
Alice's comment - PersonalCooker
How lucky to find all those wonderful figs! The jam is nothing short of extraordinary and dense at the right point without the use of pectin or other gelling agents! I love hot fig jam (in fact, the hotter it is, the more I like it) spread on bread! Try it also on a few pieces of cheese seasoned: the contrast will make your skin crawl !!!!Nutritional values and Health Comment on the recipe
The Pectin Free Fig Jam is a jam that does not require the addition of thickeners. The Pectin Free Fig Jam brings a high quantity of simple sugars, therefore also of total energy, which is why we recommend portions between 30- 60g per day (50-100kcal).
