Spiced fig jam

If you have gone through the greengrocer you will have seen boxes and boxes of figs. They are a delight and in jam they give us lots of possibilities. You can use them to sweeten cakes, yogurts, prepare tartlets, combine them with foie or eat them with cheese which is how I like it best: D, a soft cheese, I'm not strong cheese: D

In my fruit shop they had the green figs and blacks, the first ones are much sweeter but to see how they were left I made jam of the two types to have the pantry ready for the whole winter and they leave. At home there are never enough jars for jams, those of with those that are better priced, these are the Le Parfait® Jam confiturier 385ml with which I have filled three boats with 1 kilo of figs.

There are varieties of fig trees that bear two fruits a year, are biferous fig trees. At the end of June, early July they will give brevas and when autumn arrives they will give us figs. The figs are sweeter and we are in full season, from August to September, so it is time to blunt to have the whole year.


Kisses thousand!

Spiced fig jam
5 min
30 min
Total time:
35 min
Figs are deliciously sweet. Let's take advantage of the high season of these fruits to cook jams and enjoy them all year.
Author: Rosa Ardá
Type of recipe: Preserves and jams
Spanish Cuisine
Servings: 6
  • 1 kg of figs (if you like them without seeds, you must strain the jam still hot)
  • 500 gr of sugar or more, to your liking
  • 3 cloves -optional-
  • 1 teaspoon cinnamon
  • The juice of half a lemon
Steps to follow
  1. Remove the corner of the figs and clean them well under the tap - it is not necessary to peel them.
  2. Put all the ingredients in the glass and program 30-35 minutes, Varoma temperature, speed 1, with the beaker removed and the basket on the lid. If you like it without tripping, you can crush when the jam is ready by programming 30 seconds, progressive speed 5-10.
  3. Put the jam inside the previously boiled glass jars, close, and vacuum the water bath or simply turn them over and wait for them to cool. The more sugar they carry, the better they are preserved. Once the jars are open, store in the fridge.
- Being jam, it is well preserved with the amount of sugar it has. To make the vacuum, turn it over and wait for it to cool. Check if you have made the vacuum by touching the lid, if it is a little inserted inwards and when you sink it, it does not click, click, it has made the vacuum and you can store it in the pantry. If the lid oscillates when pressed click-click, It has not done the vacuum and has air, so you will have to consume the content or it will break down, you will not be able to store it in the pantry.
- Make the bath Maria: To do this you put them in a pot with a piece of cloth at the bottom and another between the jars and bring them to a gentle boil for about 20 minutes, It is allowed to cool in the same pot and we can already store them in the pantry as soon as cool down Always indicate with an indelible sticker or marker the cooking dates.
- If you don't want me to have nuggets you can strain it with a fine mesh strainer.

Video: How to Make Fig Jam - Fig Jam Recipe - Heghineh Cooking Show (November 2019).