Some love them, others tend to avoid them - opinions differ when it comes to figs, especially when it comes to the raw fruit. With jam it can be quite different, because then the delicious fruits can develop their aromas wonderfully and be combined with others, which makes even the biggest fig refuser's mouth water. Take advantage of the season and variety of fruits to prepare jam or fig preserves from fresh figs and always have a healthy and tasty spread on hand for your bread or rolls. If you are still looking for the right fig jam recipe, you will definitely find it with us!
Lemony jam with figs
Are you looking for typical fig jam recipes from Mallorca? Then you are welcome to try the following fig jamtry with lemon, which is so simple that even beginners can do it without any problem. This is how it is done:
For approx. 6 glasses:
- 1.5 kg fresh figs
- 3 lemons, juice squeezed
- 500 g preserving sugar (3:1)
Place the figs and lemon juice in a saucepan and gradually heat the ingredients, stirring, then cook for a few minutes until the fruit softens and falls apart. Now stir in the preserving sugar. Don't forget to stir so that nothing burns. As soon as the sugar has completely dissolved and is well incorporated, you can pour the finished fruit jam into sterilized jars. Screw the lids tight and let the jars cool upside down.
Would you like another fig jam recipe that is just as easy as the one above? No problem! Instead of lemons, use theseVanilla idea, resulting in a more muted taste. How to prepare this variant:
For approx. 4 glasses:
- 900 g ripe figs
- 450 g preserving sugar (2:1)
- 1 vanilla bean
Wash the figs, remove the stems and cut them into small cubes. You don't need to peel them. Then bring the fruit to a boil without any additional liquid, but stir regularly as the fruit can burn quickly. Once they have softened, puree them with an immersion blender or mash them with a potato masher if you want pieces of fruit in your jam.
Scrape the vanilla pulp out of the pod and add it, along with the preserving sugar, to the fruit in the pot, where you let everything simmer for about 5 minutes (don't forget to stir). You can test whether the fig jam is ready using the gelling test. Then divide them among sterilized jam jars and place them upside down on a damp kitchen towel.
Recipe for fig jam without preserving sugar and with lemon
Is all the cooking with preserving sugar too time-consuming for you? Although we think it's actually not difficult, you can also choose an alternative without preserving sugar. Just as chia seeds are used to bind eggs as an egg substitute in baking recipes, you can also use these little miracle seeds to make jam and preserves. For example, how about you make the following fig jam yourself?
For about 4 glasses:
- 450g figs
- 2 EL Honig
- 2 tbsp lemon juice
- 1 THE Chiasamen
The recipe is intended for pressure cookers (Instant Pot), but you can also use a regular stovetop saucepan instead, provided you increase the cooking time.
Wash and chop the figs into coarser pieces. Then combine the fruit with the honey and lemon juice in a pressure cooker or regular saucepan, then cook the fig jam - in the Instant Pot for 3 minutes, in the regular 5 to 10. If you use a pressure cooker, you should then slowly release the pressure.
Using a hand mixer or a hand blender, puree the cooked jam and then stir in the chia seeds. The one that is still hotFig jamPour into clean jam jars, close them and let them cool. Afterwards, store them in the refrigerator.
Fig jam with red wine – recipe with a special aroma
As you can probably guess, this fig jam recipe getsbecause of the winea particularly pleasant aroma. However, the longer list of ingredients shouldn't scare you at all, because the preparation is extremely simple. Basically you just throw everything in the pot and cook. You don't need any preserving sugar for this jam either.
- 900g figs
- 150g sugar
- 1 tbsp grated orange peel
- ½ tsp kosher salt
- 120 ml + 2 tbsp dry red wine
- 85 g Honig
- 1 Zimtstange
- 1 TL Vanilleextrakt
Let the figs, sugar, orange peel and salt rest in a saucepan for an hour. Stir occasionally. Pour in the 120 ml wine and stir in the honey. Add the cinnamon stick to the mixture and bring to a boil over medium to high heat. Then reduce the heat to medium and allow the jam to simmer until it thickens. Stir occasionally and mash the figs with a potato masher every now and then.
After about 30 minutes, turn off the stove and stir in the remaining red wine and vanilla. Once the wine jam has cooled, you can store it in a suitable container in the refrigerator for up to 2 weeks.
