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Confiture de figues

Serves : 8 jars (about 25 cl each)
Preparation : 30 minutes
Cooking : 30 minutes
Wait : 1 day

Ingredients

Instructions

  • Preparatory steps
    • Put a plate in the fridge (you'll use it for the baking test).
    • Sterilize your jam jars.
      If you're not sure how to do this, check out the article .
  • Preparing the fruit
    • Wash and dry the figs. Cut
      them in half or into quarters, depending on their size.
  • Rapid maceration
    • Place the figs in your jam pan or casserole dish.
      Add the granulated sugar and lemon juice.
      Stir to combine.
    • Take two tbsp of sugar soaked in juice. Mix the
      pectin thoroughly with the sugar to prevent lumps.
      Set this sugar-coated pectin aside; we’ll use it when cooking.
    • Cover the bowl or pot, and let it sit for one hour at room temperature.
      This will allow the figs to release their juices, resulting in an even more flavorful jam.
  • Cooking
    • Add the water to the contents of the jam pot.
      Bring gently to a boil. Immediately
      add the sugar-coated pectin to the boiling jam.
    • Bring to a rolling boil, stirring constantly. Skim off any foam if necessary. Cooking
      time:
       
      • If you’re using powdered pectin, the jam will cook very quickly—allow 2 to 3 minutes at most.
      • In other cases, cooking will take longer, around 30 minutes
      The Chef’s Tip
      To check if the jam is done, place a drop on a cold plate. If it sets slightly, it’s ready!

    • Fill the sterilized jars immediately, seal them, and turn them upside down for 1 minute, then turn them right side up.
      Let them cool for 24 hours before storing the jars in a dark place.

    • Notes

    Your fig jam will keep for several months at room temperature.