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Green Fig Jam

A delicious, unusual jam made the old-fashioned way! Green fig jam comes out thick, sweet, and fragrant. It's lovely as a sweet treat with tea, and just as good alongside cheese at breakfast if you enjoy that kind of pairing. It does take a while to make, but the end result is well worth it!

Madlenka=◙☼Author avatar
Recipe author
Green fig jam
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 59 g
234 kcal
GI: 7 / 0 / 93
    1. Sort and rinse the figs under running water, then transfer them to a medium saucepan. A heavy-bottomed, thick-walled pot works best — stainless steel is ideal, or enameled as an alternative. 2. Cover the figs with about a liter (1 quart) of water so the fruit is fully submerged, bring to a boil over high heat, then lower the heat and simmer the figs for 10 minutes. Drain, then rinse the figs with cold water. Repeat this whole process twice more (10-minute simmer plus a cold-water rinse each time). 3. Pour the 300 ml (about 1¼ cups) of water called for into a small saucepan and add the sugar. Set over medium heat, bring to a boil, then reduce the heat slightly. Stir the syrup the whole time and cook until all the sugar crystals dissolve, then take the pan off the heat. 4. Cut each fig into quarters and drop them into the prepared syrup. Let stand overnight so the figs soak through. 5. Set the pot with the soaked figs over medium heat, bring to a boil, then reduce to low and cook the jam until it thickens. Judge the thickness by taste — the longer it cooks, the thicker it gets. 6. Stir in the tartaric acid and cook the jam for 3 more minutes. Remove from the heat and let it cool slightly. 7. Spoon the jam into glass jars prepared ahead of time and leave them uncovered on the counter overnight (up to a full day if needed), so a thin skin forms on the surface. Once it does, cover the jars with parchment rounds cut to fit and secure them with string. Store the finished jam somewhere cool, in a low-humidity spot. All done!

Caloric content of the products possible in the composition of the dish

  • Fig - 49  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Water - 0  kcal/100g
  • Tartaric acid - 21  kcal/100g

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