fig jam recipe with step by step photos – when the figs were in season i had made this fig jam. i had got these fresh figs from the market, only to make a fig jam.
i do prepare jams with seasonal fruits and they never get to the blog. this time i was like… at least a few jam recipes should be posted on the blog.
there is no better way to preserve seasonal fruits and their goodness in the form of preserves, jams and marmalades.
the whole jam is made with fresh figs and powdered jaggery. in the absence of jaggery, you can use sugar though. the jam is made without any artificial preservatives or additives. i have not even added pectin to the jam.
just a small jar is enough to suffice for a week. the first few spoonfuls of the jam we had with homemade whole wheat bread. the rest i used to make a fig jam bread roll.
this fig jam can also be used as a topping on muffins, cakes, custards and ice creams. the recipe has been minimally adapted from anamika’s fig marmalade recipe. one more jam recipe in the blog made from just 3 ingredients is strawberry jam recipe.
fig jam recipe details below:
- 12-15 fresh figs
- ¼ cup organic powdered jaggery or sugar (add more if required. also depends on the sweetness of the figs)
- 2 to 3 pinch of cinnamon powder (dalchini powder)
- 1 teaspoon lemon juice
- 1 cup water
- rinse the fresh figs well and let them dry naturally or dry with a kitchen towel.
- chop the figs.
- in a thick bottomed pan, add the chopped figs and water.
- on a low flame, cook the figs.
- after 4-5 minutes add the powdered jaggery.
- continue to cook the jam mixture on a low flame for a good 35-40 minutes stirring pretty frequently.
- if the mixture looks dry to you, then add some tbsp or about 1/4 cup hot water.
- check for doneness of the jam as mentioned in the step by step post above.
- lastly add the cinnamon powder and lemon juice. mix well.
- cover the pan loosely with a kitchen towel and allow the jam to cool.
- when the fig jam is completely cooled, pour into a clean jar.
- keep the fig jam in refrigerator.
- fig jam stays good for 10-12 days.
making jams or preserves are easy. a few pointers would help:
- care has to be taken about the hygiene. whenever i make jams that will last long for months, i always sterilize the glass jar in hot boiling water. for this recipe, since its a small quantity, you don’t need to sterilize the jar. use a clean jar and keep the jam jar in the fridge.
- use good quality and fresh fruits.
- the fruits have to be rinsed well and then dried with a clean kitchen towel.
- when the jam is done, no water or moisture should fall in the jam. hence cover the pan with a kitchen towel and not with a lid so that no condensation happens on the lid. the shelf life reduces if there is moisture or water in the jam. the jam can also get spoiled easily.
- lemon juice is a natural preservative along with jaggery/sugar.
- the spices added to the jam or preserve not only makes the jam flavorsome but also acts as a preservative.
so here is a step by step fig jam recipe:
1: rinse and dry the figs. chop the figs. you can even mash them.
2: in a pan, add the chopped figs and 1 cup water.
3: keep the pan on fire and let the figs cook. after 4-5 minutes add the powdered jaggery or sugar.
4: stir and let the fig jam mixture cook slowly on a low flame. after 9 minutes.
5 : the mixture will begin to thicken slowly. keep stirring and mash the cooked figs whilst stirring. after 8 minutes…
6: fig jam mixture after 7 minutes…
7: once the mixture has begun thickening, keep an eye. it will begun to thicken quickly and if you don’t keep an eye you might end up with a thick gelatinous mass. after 3 minutes…
8: lastly after 5 minutes. the whole cooking of the fig jam on a low flame has taken about 40 minutes. this is the consistency of the jam we want. when the mixture starts to leave the sides of the pan, it means its done. other ways to check the consistency and doneness is by doing two tests.
a: plate test – take a spoonful of fig jam on a plate and let it cool. if it sets on cooling and there is no water separation, this means the jam is done.
b: sheeting – another test is to take the fig jam in a spoon and allow it to fall. if the jam falls in a form of sheet, it is done and ready to be bottled. also toward the end add the cinnamon powder and lemon juice. stir and mix well.
11: cover the pan with a clean kitchen towel and let the jam cool. once cooled, fill a bottle with the jam. keep in the fridge. this fig jam won’t stay long since its soooo good, it will get over fast.
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