Fig Jam Recipe

Ingredients

• 12 to 15 fresh figs
• ¼ cup organic jaggery powder or raw sugar or white sugar, add more if needed depending on the sweetness of the figs
• 2 to 3 pinches ground cinnamon (cinnamon powder)
• 1 teaspoon lemon juice
• 1 cup water

Steps

1. Wash the fresh figs thoroughly, then either let them air-dry or use a kitchen towel. They must be completely dry, with no remaining moisture or droplets of water.
2. Cut away the top stalks, then chop the figs.
3. Put the chopped figs and water into a thick-bottomed pan.
4. Use low to medium-low heat for cooking the figs.
5. Stir in the jaggery powder or sugar after 4 to 5 minutes.
6. Keep cooking over low heat for about 35 to 40 minutes, or as needed. Stir frequently, mashing the figs as you stir. The pan's type and size, along with the intensity of the heat, affect how long the jam takes to cook.
7. If the mixture appears dry, add some tablespoons of hot water, or about ¼ cup.
8. Use either test to check whether the jam is done. 1. Put a spoonful of fig jam on a cold plate and let it cool: it is ready if it sets without any water separating. 2. Alternatively, let fig jam fall from a spoon; a sheet-like fall means it is done and ready for bottling.
9. Stir in the ground cinnamon and lemon juice at the end, mixing thoroughly.
10. Take the pan off the stovetop and set it on the kitchen counter.
11. Lay a kitchen towel loosely over the pan and leave the jam to cool at room temperature.
12. Wait until the Fig Jam is completely cool before pouring it into a clean, sterilized glass jar.
13. Store the jam in the refrigerator, where it keeps for about a month.