Fig Jam (Print Version)

# Ingredients:

→ For the Fig Jam

01 - 800g (28 oz) fresh figs, stems removed and roughly chopped
02 - 2 tablespoons water
03 - 2⅔ cups (600g) granulated sugar
04 - 6 teaspoons (60ml) fresh lemon juice

# Instructions:

01 - Start by getting your jars ready. Choose glass jars with metal lids (avoid those with rubber inserts). Wash them thoroughly in hot soapy water and rinse well. Preheat your oven to 270°F (130°C) and place the clean jars inside for 15-20 minutes to sterilize them. Keep them warm until you're ready to fill them.
02 - Pop a couple of small plates or saucers in the freezer. You'll use these later to test if your jam has reached the perfect setting point.
03 - Wash and dry your figs, then remove the stems and any blemishes. Cut each fig into quarters, then roughly chop into chunks about half an inch in size.
04 - Toss your chopped figs and water into a large, heavy-bottomed saucepan over medium-low heat. Cover with a lid and bring to a gentle simmer. Let them cook for about 20 minutes, stirring occasionally with a long-handled wooden spoon, until the fruit has softened and broken down a bit.
05 - Once your figs are soft and jammy, add the sugar and lemon juice to the pan. Stir continuously until all the sugar dissolves completely – this should take 3-5 minutes. If you notice sugar crystals sticking to the sides of the pan, scrape them down with a spatula.
06 - Crank up the heat and bring your jam to a rolling boil. Let it bubble away for about 12 minutes, stirring frequently to prevent it from catching on the bottom. After 12 minutes, start testing for the setting point – this is where those chilled plates come in handy.
07 - Turn off the heat and spoon a little jam onto one of your chilled plates from the freezer. Let it cool for about 30 seconds, then push your finger through it. If the surface wrinkles even slightly, your jam is ready! If it's still too runny, return to the heat, boil for another 1-2 minutes, and test again. Repeat until you reach that perfect wrinkly consistency.
08 - Skim any foam off the top of your jam with a spoon. At this point, you have a choice – leave the jam as is with chunks of fig, or use an immersion blender to carefully smooth it to your desired consistency. For a more rustic jam, just let it stand for 10 minutes to allow the fruit pieces to distribute evenly.
09 - Carefully ladle your hot jam into the warm, sterilized jars and seal immediately with the lids. Allow them to cool completely before wiping down any drips on the outside. Store your fig jam in a cool, dark place where it will keep for up to a year. Once opened, keep refrigerated.

# Notes:

01 - This classic Fig Jam captures the honeyed sweetness of fresh figs at their peak season, using just four simple ingredients and no added pectin.
02 - The sugar not only sweetens the jam but also acts as a preservative and helps it set properly, so avoid reducing the amount.
03 - For a smoother jam texture, carefully use an immersion blender after cooking. For a more rustic jam with visible fruit pieces, simply leave as is.

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