As it starts getting super hot where I live in Europe, figs start getting oh so soft and good to eat. Fig trees are really common here, and I know a few people who have massive ones – that produce hundred and hundreds of figs in a short span of time, leaving us not knowing what to do with so many figs!
The other day, as I sat in front of a tray of ripe, juicy and sweet figs, I asked myself if I could actually make some fig jam – of course I can! But I hate adding any kinds of sugar to my recipes and when I do, it’s very little.
Figs are extremely sweet, at least the ones I happen to get. I got a bucket and picked some, the ripest I could find – you’ll want them to be sweet in order to avoid sugar!
This recipe is so simple, even though it takes at least a good 2 hours. Let’s get to it!
Fig Jam (No Sugar Added)
Ingredients:
- 400 grams of figs (stems cut off, skin is kept);
- 150 ml of water;
- Juice of half a small lemon;
You’ll need:
- Glass jars with tight fitting lid, sterilized;
- A saucepan.
Instrutctions:
- Wash your figs thoroughly, carefully, not to squish them. I like to use them really soft, so I have to be very careful when washing;
- Cut the stem off, and cut into quarts, I always keep the skin on and only after cutting the figs I proceed to weighting them;
- Place the figs on the saucepan and cover them up with the water.
- Turn on the heat on low and it simmer.
- This can take anywhere from 40 minutes to 1 hour or more, so keep an eye on it stirring here and there. The figs will “merge” together and you shouldn’t need to use a blender, but you can. I’ve done both ways and both came out delicious. If you feel the need to add a little more water, feel free to do so. Just don’t add too much.
- Let the figs cool off a little and add the lemon. Spoon the Jam into the jars, let it cool completely and place in the fridge for up to 3 weeks!
- Enjoy with bread or waffles, or whatever you feel like eating with this delicious sugar free fig jam!
A Friendly Vegan 