Fig Jam-مربى التين

Figs are in season in mid August when they ripen and ready to pick. They are perishable, and plan to eat them within one day or store in the refrigerator for two days. You can also freeze them whole or cut in a half. Just arrange them on a parchment paper lined tray and put in the freezer for 3 hours. Then remove from the tray and store them in a freezer bag for later use. Use them for a smoothie, or cook them for making fig sauce to pour over goat cheese, cream cheese or plain yogurt.

I was fortunate enough to find purple figs in the Farmer’s Market. I purchased a few pounds for consuming and canning. I usually keep the figs whole before cooking them, but you can chop them and cook them for a spread.

2 pounds whole figs, rinsed and drained       

1 ½ cup of sugar

6 cloves cardamom

1 stick cinnamon

¼ cup water

Juice of 1 lemon

Place all the ingredients in the pot and bring to a boil. Skim off the foam that develops on top. Simmer the figs on low heat for 50 minutes. When figs are cooked, remove from heat and spoon in jars and seal the top. When the jars cool off, store in the refrigerator.
                                                               

Plain yogurt with fig jam and pistachios

Whole green or yellow fig jam

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 pound whole figs, rinsed

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.

Enjoy