If you have figs on hand and don’t know how to use them, today I teach you how to preserve them and create a delicious preserve or jam.
- 2 pounds of figs
- 2 cups of sugar
- 1 1/2 teaspoons of fresh lemon juice
- Peel the figs; leave them whole. Place them in a dish and cover them with sugar and about 1/2 cup of water and let them sit overnight.
- The next day, drop the figs and juice that has formed into a heavy-bottomed pot; bring to a simmer and as soon as the froth appears on the surface, add the fresh lemon juice. Stir gently so as not to smash the figs;
- Simmer gently for one hour or until the figs and the liquid are syrupy and thick. Test by scooping out a teaspoon on a plate. Cool and keep in a jar in the fridge.
Fig jam with a Sicilian recipe to try in September is one of the most prepared preserves at this time of year.
A homemade jam made with seasonal fruits ready to accompany our breakfasts and snacks the rest of the year.
This is the classic grandmother’s recipe whose aroma pervades the kitchens of half of Italy-and Sicily is obviously no exception-as September arrives.
Sicilian fig jam requires nothing more than fresh, properly ripe fruit and sugar (and is made with the peel).
- 2 lb of figs
- 2 cups of granulated sugar
- 1 lemon (juice and zest finely grated)
In a large heavy-bottomed saucepan, pour the washed and quartered figs, sugar, lemon juice and lemon zest.
Bring to a boil over medium-low heat, stirring constantly.
Cover and simmer over low heat for one hour, stirring occasionally.
While the figs are cooking, arrange the sterilized glass jars on a flat surface.
When the jam is quite sticky, check its consistency by pouring a small amount onto a saucer.
If thick enough, pour it into the jars, immediately screw on the caps and turn them upside down.
Let them cool to room temperature, then store them in a cool, dry and dark place.
How to remove the seeds from fig jam? Simply by straining it through a sieve after cooking the mixture about half an hour.
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