Sweet, fragrant and 100% natural: fig jam is one of those preparations that immediately bring to mind the taste of summer and grandma's preserves. Discover how to make it at home with just a few ingredients and an extraordinary result!
In our book Tutti Frutti written by Francesca Maggio we guide you step by step in the creation of this delicious jam, designed to enhance the qualities of a special variety: the Dottato fig.
Why choose Dottati figs?
Dottati figs are among the most prized varieties grown in Italy. Small, tender and naturally very sweet, they are perfect for making jam. Their flavor is reminiscent of honey, and for this reason they pair perfectly with vanilla and a touch of acacia honey.
Ingredients (for about 3-4 250g jars)
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1 kg of ripe Dottati figs
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400 g of sugar
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100 g of acacia honey
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2 vanilla pods
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40 ml lemon juice
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Grated zest of 1 lemon
The procedure
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Wash the figs, dry them, remove the stalk and cut them into four parts.
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Place the fruit in a glass container and add the sugar, honey, vanilla pods cut in half and lemon zest.
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Mix well, then cover with cling film and leave to macerate until the sugar begins to dissolve.
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Pour everything into a saucepan on the heat and bring to the boil gently.
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After that, wait for the mixture to cool and put it in the fridge, possibly in a glass container. Let it mature in the cool for 12 hours.
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Place the fruit in a saucepan and cook, skimming when necessary until the jam has reduced to the right density. You can check this parameter using the refractometer (64° Brix), with a probe (105°C) or by doing the “saucer test”
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When the consistency is right, add the lemon juice.
Fill the jars leaving a centimetre free at the top, close them hermetically and place them upside down for an hour, during which time the vacuum will be created. -
Once the time has passed, immerse the jars in a tub of cold water to quickly cool the preserve and preserve its color.
- Dry the pots well
Extra tips
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You can personalize each jar with handwritten labels: they are also perfect as a gift!
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Try it with aged cheeses or on a slice of warm bread for breakfast.
Find out more in the book Tutti Frutti
This is just one of the many recipes in our book Tutti Frutti : a journey through fruit, tradition and preserves made with the heart. You will find detailed instructions, useful tools (such as the saucer test or the refractometer) and many tricks of the trade.
