How to make fig jam, grandmother's recipe

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Easy method for the preparation of a good fig jam, traditional classic recipe also called grandmother's, with few necessary ingredients, among which in addition to the figs you need the juice and the peel of a lemon, as well as a little water.


Ingredients for 1 kg of jam

- 1.2 kg of figs

- 500 g sugar


- 1 lemon

- 80 g water

Preparation of fig jam

First of all, proceed with a deep sanitization of the jars, including the relative caps, to be used as containers for the jam obtained.


Wash the cans first with running water and then put them in a fairly large pot with high edges, placing a clean cloth between them to prevent the jars from breaking and bumping into each one during boiling, then add the water.

Bring to a boil over medium heat and wait about 20 minutes before adding the caps of the jars.

Once this is done, let it boil for another 10 minutes, then turn off the heat and let it cool.


As soon as the water has cooled, remove the jars and let them dry by depositing them on a dry cloth.

At this point proceed with the preparation of the jam, first rinsing the figs and then removing their peduncles and peel.

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Cut the fruits into four quarters and keep them aside.

Now peel a lemon with the help of a potato peeler and set the peel aside.

Cut it in half and make the juice out of it.

Pour the figs in a saucepan together with the water and add sugar and lemon zest together with the juice.

Place the container on the fire and remove the surface foam using a slotted spoon, so as to obtain a shiny jam when it becomes cold.

Continuing to stir to prevent the mixture from sticking, turn off the heat as soon as it starts to boil and let it cool.

A very thin skin will form on the surface of the jam which will be well mixed with the jam.


After completing this step, put the still warm jam in the previously sanitized jars, possibly using a special jam funnel and taking care to leave 1 centimeter of space before the upper edge.

Screw the caps tightly and allow to cool.

It should be noted that the heat of the jam will create a vacuum, a device that allows a long conservation of the product.

The fig jam is preserved, if the vacuum was created correctly, for a period of about 3 months, provided that the jars are stored in a cool and dry place, possibly totally in the dark or, if not possible, with an infinitesimal quantity of light.

Before consuming the jam, it is advisable to wait about three weeks, also it should be borne in mind that, once opened, the jar must be kept in the refrigerator and consumed within a maximum of 4 days.

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