Video and written recipe by Chef Alexandra Nikolidaki
There’s something truly special about homemade fig jam. This simple recipe transforms figs into a rich, fragrant preserve.
Spread it over toasted bread, pair it with Greek yogurt or cheese, or enjoy it straight from the jar-it’s one of those timeless recipes you’ll want to make every year.
Ingredients:
- 1 kg (2.2 lb) ripe figs, weight after peeling.
- 2 cups (400 g) granulated sugar
- 1 tsp lemon zest
- Juice of 1 lemon
- Juice of 1/3 lemon (added at the end)
Instructions:
- Wash and peel the figs.
- Cut each fig open to make sure it is not rotten and its perfectly fresh inside, then cut it into smaller peaces.
- Weigh the prepared figs to ensure you have exactly 1 kg (2.2 lb).
- Place the figs in a large pot and add the sugar, lemon zest, and the juice of one lemon. Stir well to combine.
- Leave the mixture to rest for 2-3 hours at room temperature, allowing the figs to release their natural juices.
- Place the pot over low heat and cook gently, stirring frequently to prevent the jam from sticking to the bottom.
- As the jam cooks, skim off any foam that rises to the surface.
- While the jam is cooking, don’t cover the pot with the lid, as this can darken the jam’s color.
- Continue cooking until the jam has thickened to your desired consistency.
- Stir in the juice of the second lemon during the final minute of cooking and mix well.
- While the jam is cooking, don’t cover the pot with the lid, as this can darken the jam’s color.
- Continue cooking until the jam has thickened to your desired consistency,
- Stir in the juice of the second lemon during the final minute of cooking and mix well.
- Immediately spoon the hot jam into sterilized jars, seal tightly, and turn the jars upside down for about 30 minutes to create a proper seal.
Storage: Store unopened jars in a cool, dark place. Once opened, keep refrigerated.
