Who doesn’t enjoy their smoothie bowls, loaves of bread, desserts, or other dishes similar to those topped with a fruity spread, jam, or zingy and tangy? This Fig Jam will make your toppings healthier, tastier, and more beautiful. This Fig Jam is easy to make and requires no fuss. It’s made from fresh figs, Jaggery, or sugar. This is a recipe you can’t afford to miss!
This Fig Jam is a Must-Try!
This vegan, gluten-free, pectin, additive, and preservative-free Fig Jam is the best way to enjoy fresh figs during their season.
The simple fig jam recipe calls for powdered Jaggery in place of sugar. The jam is rustic and earthy with Jaggery.
Jaggery, or Indian unrefined sweetener, is made by boiling sugarcane liquid. Jaggery can be purchased online through syrup, blocks, and powder. You can substitute the powdered Jaggery in my recipe for jaggery syrup or blocks.
You don’t need to worry about Jaggery, either. If you don’t have Jaggery, you can substitute regular sugar.
Anamika, my friend, inspired me to create this fig jam recipe. I decided to make it myself. It’s beautiful and irresistible.
You can use this Fig Jam to top cakes, muffins, and ice creams like any other jam.
This Fig Jam can be given to your children as a paratha roll or roti. Spread a generous amount of this Fig jam on the paratha and roll it up. Then pack it in their dabba. You’ll love it!
Why choose Fig Jam
All my life, I’ve been a huge fruit fan. Besides eating it raw, making jams, jellies, or spreads is the best way to enjoy my fruit.
Fruits in this form allow you to enjoy your favorite fruits anytime, regardless of the season. These are the best ways to preserve seasonal fruit.
Fruits will have a shelf life. The bottom line is you can have it for several months.
This Fig Jam is a recipe I make every time fresh figs are in season. Figs contain a lot of vitamins and minerals. Consume figs as soon as possible.
This Fig Jam is delicious with my Whole-Wheat Bread. I also make a Fig Jam roll.
Chop 12 to 15 figs. You can also lightly mash them.
Rinse the figs by soaking them in water with one teaspoon of baking soda and one tablespoon of vinegar for 10 minutes.
Rinse again several times with clean, fresh water. Drain the entire water. Spread out the figs to dry on a plate or tray. You can also pat them with a kitchen towel.
Add the chopped figs and 1 cup of water to a saucepan.
Let the figs simmer on low or medium heat. Add 1/4 cup of organic powdered sugar or Jaggery after 4 to 5 minutes.
Stir the mixture and simmer it over low heat.
Make Fig Jam
after 15-18 minutes of adding the Jaggery, the mixture will thicken gradually. Continue stirring the figs and mashing them while stirring.
After 7 to 8 minutes, the fig jam will reach its desired consistency.
Watch the mixture thicken. You could have a thick gelatinous mass if you don’t watch it. After 3 minutes, this is what it looks like.
This jam takes 35-40 minutes on low heat. The mixture is ready when it starts to come away from the sides of the pan. You can also check for doneness by following these two steps:
Plate test: Place a spoonful on a plate of fig jam and allow it to cool. The spot is ready if it continues to cool and no water separates.
Spoon/Sheet test: Place the Fig Jam on a spoon, and let it fall. The hole is ready to be bottled if the jam forms a sheet when it falls from the spoon.
Add 2 to 3 pinches of ground cinnamon and one teaspoon of lemon juice.
The timing of the cooking process will depend on the type of pan, the size of the pan, and the intensity of the heat.
11. Cover the pan and allow the jam to cool. Fill a sterilized glass jar once the jam has cooled. Refrigerate. Spread it on toast, or use it to top your favorite desserts.
Use a glass jar for storing the jam. Avoid plastic pots, as they can leach chemicals into the food.
Pour the jam into the sterilized glass jar using a dry spoon. Keep the jar tightly sealed in the fridge.
It is simple to make jams and preserves. Take care to maintain hygiene. When I make jams that should last months, I sterilize the glass jars with hot boiling water. A clean jar can be used and stored in the fridge if the recipe yields a small amount.
It is essential to use only fresh, high-quality fruits. They must be thoroughly rinsed and dried with a kitchen towel.
You can adjust the amount of sugar/Jaggery to your liking or according to the sweetness of the figs.
It would be best to remember that no moisture or water should enter the jam after it has been cooked. Steam in a hole can reduce its shelf life and cause it to spoil. Cover the pan with a towel, not a lid, to prevent condensation.
Along with sugar/Jaggery, lemon juice is also a natural preserver.
Spices added to jam are not only flavoring agents, but they also serve as preservatives.
Two methods are available to check if the fig jam is ready: the Plate Test and the Spoon/Sheet Test. These methods are described in the Step-by-Step Guide.
Does it matter if I peel the figs? Peeling the figs is not required as they are typically very soft.
Can I use regular Jaggery instead? You can use normal Jaggery instead.
Can I use ground cinnamon powder in this recipe instead of ground cinnamon? You can skip the ground cinnamon powder. It is still recommended that you use it, as it will only enhance the flavor of the jam.
Honey can be used in place of sugar or Jaggery. I wouldn’t recommend honey in the area of sugar or Jaggery. Ayurveda says that love is toxic when it’s boiled or cooked.