The fig jam with the Sicilian recipe to try in September is one of the most prepared preserves at this time of year. A homemade jam with seasonal fruits ready to accompany our breakfasts and snacks throughout the rest of the year.
For many of us , fig jam is synonymous with pleasant childhood memories, with pre-school breakfasts capable of making the return home more pleasant. Fresh figs with peel , sugar and lemon juice (without the need to add pectin ) are cooked over a low heat until they reach a gourmand-proof gelatinous consistency.
The result is a spreadable, sweet jam with a thick consistency that can be stored and used for the next 12 months. Figs are a delicious source of fiber and vitamins, as well as minerals such as calcium, magnesium, potassium: it would be a shame not to take advantage of them.
The Sicilian recipe for fig jam
This is grandma's classic recipe whose scent pervades the kitchens of half of Italy - and Sicily is obviously no exception - as September arrives. Sicilian fig jam does not need anything but fresh and ripe fruit at the right point and sugar (and it is made with the peel).
Ingredients
- 1.3 kg of figs
- 400 g of granulated sugar
- 1 lemon (juice and finely grated zest)
Preparation
- In a large heavy-bottomed saucepan, combine the washed and quartered figs, the sugar, the lemon juice and the lemon zest.
- Bring to a boil over medium-low heat, stirring constantly.
- Cover and simmer over low heat for an hour, stirring occasionally.
- While the figs are cooking, arrange the sterilized glass jars on a level surface.
- When the jam is sticky enough, check its consistency by pouring a small amount onto a saucer. If thick enough, pour it into the jars, immediately screw the caps on and turn them upside down.
- Let them cool to room temperature, then store them in a cool, dry, dark place.
How to remove the seeds from fig jam ? Simply passing it through a sieve after having cooked the mixture for about half an hour.
Sugar-free fig jam
It is possible to use a smaller amount of sugar in the recipe of this jam. It is good to know, in fact, that sugar does not act as (or at least not by itself) a preservative. It helps, however, to make the consistency thick. If you want, reduce the dose, but don't eliminate it completely, unless you intend to consume the jam within a few days.
How to preserve fig jam
The jars containing the jam can be kept in a cool, dark place for up to one year. The ideal place is the pantry. Once opened, however, they should be transferred to the fridge and consumed within a few days.
If you have chosen not to keep the jam, you can place it in a covered container in the refrigerator for up to one week, or in the freezer for up to one month.
Recipes with fig jam
The jam that comes out can be used in many recipes . First of all, in the classic tart with fig jam , the most popular snack in September. It can be used as a glaze (even to complete meat main courses); to accompany creamy and spicy cheeses such as goat, asiago, camembert or brie; as a filling for sweet but also savory crepes and as a filling for cakes, biscuits and sweets of all kinds.
