Easy and hassle-free ♪ Fig jam

Except for their appearance in the summer and fall, figs are almost exclusively found as dried fruit. The autumn fruits from August to October are said to be especially delicious, making them a valuable fruit to be enjoyed during this season.

Figs are rich in pectin, a soluble dietary fiber, and are suitable for jams. If you use the whole peel, you can prepare the jam with little preparation time!

Ingredients (easy to make portions

)
1 package (350-400g (14.11oz)) figs
- Sugar 10% of fig weight
- 1/2 teaspoon lemon juice

Preparation

1. Wash and dry the figs, cut off the tough stems and cut lengthwise into 6 equal pieces.


2. Put the cut figs in a pan, sprinkle with sugar, and let sit for 15 minutes until the water evaporates.



3. Add lemon juice, cover and simmer over low-medium heat for 15 minutes.
4. Remove lid and finish cooking, stirring to prevent burning. Remove from heat and place in a sterilized container.


This jam offers the mellow aroma, sweetness, and texture of figs that have collapsed into a mellow, sweet, and crunchy texture. In addition to topping yogurt, pancakes, and tea, the sweetness of figs goes well with saltiness, so it can be used in a wide variety of ways, such as with cured ham or as a sauce for cooking. Personally, I found it especially great paired with cream cheese!



You can add cinnamon to the jam if you like. Note that it contains less sugar than most jams, so it should be stored in the refrigerator and eaten within a week or so.

Delicate figs are difficult to store even fresh. Please enjoy them in jam for a long time!