Bonne Maman Fig Jam
Before you begin: To ensure good conservation, clean the jars and capsules well. Then dip your lids and jars in a saucepan filled with water and bring everything to a boil for between 5 and 15 minutes. Then let them dry upside down on a clean cloth. You can also put them in the dishwasher!
- Choose 900g of beautiful ripe figs, choosing fruits grown close to home. You can use purple, white or even green figs, it's up to you!
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Bonne Maman's tips
Tip: Choose seasonal fruits, they will be tastier!
- Prepare the figs: remove the stems and peel off the skin if it is thick (this can also add texture to your jam!), then cut the fruit in 2 or 4 if they are large.
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Bonne Maman's tips
Did you know that fig milk, which is the white liquid that flows from figs when they are picked, is used to curdle milk? It's a great substitute for rennet (for ficu cheese)!
- Place the figs in a large saucepan with 250 ml of water and start cooking over a medium heat, stirring regularly with a wooden spatula. Cook until the fruit is soft. Add a tablespoon of lemon juice: this will enhance the flavour of the figs and help preserve their beautiful colour.
- Then lower the heat, slowly add 900 g of “special jam” sugar, stirring regularly. If you prefer a jam without chunks, you can let it cook a little longer or blend your preparation before adding the sugar.
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Bonne Maman's tips
You can also add spices or candied fruit peel to your jam; figs go very well with cinnamon for Christmas, for example. To make a less sweet fig jam, remove 200 g of sugar (but the shelf life will be shorter!)
- When the sugar is well incorporated, cook for around 20 minutes over high heat (low boil), stirring regularly so that your jam does not stick to the bottom of the pan.
- Cooking is complete when the fruits become more translucent and are evenly distributed throughout the preparation.
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Bonne Maman's tips
To check if the jam will set, pour a drop onto a plate previously placed in the refrigerator, and tilt it: if the drop slides, the jam is not cooked enough. If it sets, it's ready!
- At the end of cooking, off the heat, you can remove the foam that forms on the surface.
- Immediately pour into the jars using a ladle, filling them to the maximum. Close with the appropriate lids and turn the jars upside down on a tea towel to obtain 'self-pasteurization'.
- Let the jars cool before labeling them. You can then store your jams in a cool, dry place for several months.
- After opening, keep your jam in the refrigerator and consume it within the following month.
