BEST GREEN FIG JAM
This Green Fig Jam is utterly scrumptious! It's perfect to have on pancakes or ice cream. The figs are juicy and sweet with a toffee texture. Green fig jam always reminds me of Bulgarian summer, sun and sea. You will see elderly locals in small Bulgarian seaside resorts selling this jam. That’s where the recipe comes from.
Equipment
- canning pot, sterilised jars
Ingredients
- 50 green figs
- 700 g granulated sugar
- 500 ml water
- 1/2 teaspoon citric acid
- Plus extra water for the initial preparation of the figs around 2 litres each time, done 5 times with fresh boiling water).
Instructions
- Wash the figs and remove the stalks.
- Pour 2 litres of hot water into a large pot and bring it to a boil. As soon as the water starts boiling, add the figs to the pot. Simmer for 5 minutes, then remove the figs from the water with a sieve. Replace the water in your pot with clean boiled water from your kitchen kettle. Bring the water to a full boil, add the figs. Reduce the heat and let the figs simmer for another 5 minutes. Repeat this step 5 times. We do that to remove the bitterness from the figs before we start making the jam.
- While the figs are boiling for the fifth time, prepare the sugar syrup by bringing the water to a boil and adding the sugar. Simmer until the syrup is reduced to 2/3.
- Press gently every single fig between your fingers to remove the bitter juice, then add them to the sugar syrup. Let the jam simmer for 25 minutes, add the citric acid and cook for 5 minutes. Remove the jam from the heat. To check whether it is ready, place one drop of jam on a porcelain plate. If it's no longer runny and the drop keeps its shape, the Green fig jam is ready to remove from the heat.
- Let the jam cool for a few minutes before packing it in jars. Transfer the figs to the sterilised jars, then pour the jam syrup over the figs. Leave 1-inch headspace in the packed jar of jam, wipe the rim and tighten the lid. Place the jars upside down on a tea towel. Leave them to cool completely for at least 12 hours.
- Keep the jam in a cool place and consume it within a couple of months. To store it for an extended period, you may need to process the jars of jam.