Fig Jam

Fig Jam

1. Wash fresh figs. Although the skin of this variety of figs is green, the sweetness is very high. You can make a delicious jam without too much sugar.

2. I like the ones with skins. The skins of figs are very thin. You can remove them if you don’t like them.

3. Whip lightly with a cooking stick. The figs are very soft when they are ripe, and they are almost a paste after a few taps.

4. Pour it into a bread bucket and add sugar.

5. Add the juice of half a lemon

6. Turn on the jam function key. The end of a program is 1 hour, but the jam is not thick enough.

7. I turned it on again, this time it took 45 minutes, the jam looked thick, so I ended the program

8. When the jam is almost ready, boil the jar for the jam in boiling water for disinfection

9. After the jam is cooked, it is bottled while it is hot, tightened, and can be vented for about an hour, and then it can be stored. The jam made like this won’t go bad after a year, but if you open the bottle, you should finish it as soon as possible.

Tips:

Figs are very sweet. I don’t use much sugar. The sweetness can be adjusted according to your preference.