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Ingredients
Scale
- 1 kg fresh figs, stemmed and quartered
- 500 g granulated sugar
- 1 lemon, juiced
- 1 cinnamon stick (optional)
- 1 star anise (optional)
Instructions
- Combine figs, sugar, and lemon juice in a large pot.
- Add cinnamon stick and star anise if using.
- Stir to combine and let sit for 30 minutes to allow juices to release.
- Place the pot over medium heat and bring to a boil, stirring occasionally.
- Reduce heat to low and simmer for 1 to 1.5 hours, or until the jam has thickened. Stir frequently to prevent sticking.
- Remove cinnamon stick and star anise.
- Ladle hot jam into sterilized jars, leaving headspace as recommended for your canning method.
- Process jars according to your preferred canning method (e.g., water bath canning).
- Let jam cool completely before storing.
Notes
- For a smoother jam, you can mash the figs slightly as they cook.
- Adjust sugar quantity based on the sweetness of your figs.
- This jam can also be stored in the refrigerator for up to 3 weeks if not canning.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Preserves
- Method: Stovetop Cooking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg