Fig jam is an Italian staple, and it just might become a must have in your own home as well once you discover just how versatile it is as a condiment for sweet and savory preparations. It is especially good as part of a cheese platter or charcuterie board. This recipe calls for fresh figs, and since their season is so brief, and they tend to ripen quickly, the jam allows you to put every last fruit to use, and to enjoy the flavor throughout the year.
- 1 kilogram figs
- 600 grams sugar
- 100 milliliters water
- 2 lemon peel (strips)
- 1 cinnamon stick
- Rinse the figs, cut in half and then into quarters. Do not remove skins. Place the figs and remaining ingredients in a pan.
- Cook over low heat until thickened or to the point that a spoon dragged across the bottom of the pan, leaves a path.
- Mix using a hand blender or blender.
- Cool a briefly and immediately place in sterilized jars, filling to the top.
- Cover and turn jars upside down for a few minutes to seal.