Homemade jams are always better than the store-bought ones. This quick and easy homemade fig jam is made with three simple ingredients and yields a small batch. Fresh figs with peel, sugar, and lemon juice with no added preservatives. How wonderful is that!!!!!
Figs also known as Anjeer, have quite a few nutritional benefits, the biggest one being that they are very high in fiber. This helps keep you full longer. They are also rich in many important vitamins and minerals. For example, figs are loaded with Vitamins A, B1 and B2, manganese, potassium, magnesium, copper, iron, and phosphorus. So, spreading a little fig jam on your toast is a great way to start your day!
Do give this a try and lemme know how you liked it!
Fig Jam – Quick and Easy
Difficulty: Easy10
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minutesA quick and easy homemade Fig Jam made with just 3 ingredients and no added preservatives.
Ingredients
280gms of whole figs cut into small to fill 2 cups
1/2 lemon juice
1/2 cup sugar
1/4th tsp cinnamon, optional
1/4th cup water
Directions
- Cuts off the top and the bottom part and chop the figs into small chunks.
- Place them in a cooking pot along with sugar, cinnamon powder and lemon juice.
- Combine all the ingredients, add some water and bring it to a rolling boil.
- Reduce the flame and cook covered for a while. Keep stirring occasionally.
- As the figs gets soft mash them using a potato masher. You can also use a hand blender if you want a smoother consistency. I personally like it chunky.
- Gradually you will see the consistency getting thicker just like a jam, that’s when you turn off the flame (missed clicking a picture here, sorry about that). Let it cool and then you can store them in sterilized glass jars in the fridge for up to 2 weeks.
Notes
- You can replace sugar with any other sweetener. However the quantity may vary.
- The additional flavour of cinnamon in totally optional, you can instead add any other flavours like vanilla, orange zest or so on.
- Store the jam in a clean sterilized dry glass bottle for long shelf life.
- I do recommend storing the jam in the refrigerator when not using.
- Always use a dry spoon or knife while scoping out the jam.
