Yellow fig jam is one of the tastiest and most popular jams that is abundantly available in summer and early autumn. This jam not only has a delightful taste but also, due to its homemade nature, is free from industrial preservatives, allowing you to add any flavor you desire.
Ingredients for Making Yellow Fig Jam
To make this delicious jam, you will need the following ingredients:
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- Yellow figs: 1 kilogram
- Sugar: 700 grams
- Water: 1 cup
- Lemon juice: 1 tablespoon
- Rosewater: 1 tablespoon
- Steeped saffron: 2 tablespoons (optional)
Steps to Make Yellow Fig Jam
To begin, wash the figs carefully and remove their stems. If the figs are large, you can cut them in half, but for a jam with whole pieces, it is better to keep the small figs whole. Using a fork or toothpick, make a few small holes on the surface of the figs so that the syrup can penetrate well.
In a suitable pot, mix the water and sugar and place it over low heat. Stir until the sugar is completely dissolved, then allow the syrup to come to a boil. Skim off any foam that forms on the surface of the syrup with a slotted spoon to make the jam clearer. Let the syrup boil for about 5 to 10 minutes until it thickens slightly.
Add the prepared figs to the syrup and reduce the heat so that the syrup simmers gently. At this stage, be careful not to stir the mixture too much. It is enough to gently shake the pot every few minutes to prevent the figs from sticking together. Allow the figs to cook for about 30 to 40 minutes until they soften but do not break down.
After the initial cooking, remove the pot from the heat and let the jam rest at room temperature. This helps the figs absorb the syrup well and makes their texture more uniform.
In the final stage, place the jam back on low heat and add the lemon juice, rosewater, and steeped saffron. Let these ingredients simmer with the jam for 10 minutes. To check the jam's consistency, pour a spoonful of syrup onto a cold plate, and if it thickens, the jam is ready.
Sterilize the jam jars in advance and while the jam is hot, pour it into the jars. Seal the jars tightly and store them in a dark, cool place after they cool down.
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