Thursday, August 16, 2012
Fig Jam مربة التين
Every year, in mid August, I purchase a few pounds of figs to consume or make jam. I prefer the light colored figs like yellow or light purple. I do not chop the figs, but cook them whole. That way you can eat the whole candied fig as a piece of candy, on a toast, or serve it on top of vanilla ice cream; very delicious! Here is my easy recipe:
1 ½ cup granulated sugar
3 whole pods of cardamom
Juice of one lemon
Place the figs in a deep pot and sprinkle the sugar on top. Put the pot on the burner on medium heat. When it starts to boil reduce the heat to low. Cook uncovered. Drop in the cardamom pods and pour the lemon juice and stir.
Make sure to skim off the foam that develops on top. Do not add any water. The figs will cook in their own juices. Leave them to cook for 45 -60 minutes until the juices reduce to syrup. Remove the pot from heat to cool. Arrange the figs in a sterilized mason jar and pour the syrup over. Seal it, and store in the refrigerator. It will keep for a few months.
Note: When the syrup is light and watery, the jam will not keep long and will develop mold on top. Make sure to cook the jam long enough to reduce the juices to a thick syrup.