Fig preserves

Fig preserves

Marmellata di fichi

By
From
Sharing Puglia
Makes
900 g
Photographer
Alicia Taylor

The figs used in Puglia are called fioroni and are used fresh, dried and in preserves. These figs are the first to ripen in early summer and are highly prized for their flavour. All over Puglia the breakfast table offers at least two or three different preserves and, more often than not, fig jam makes a welcome appearance. Spread it on a thick slice of freshly baked bread or serve it with some pecorino or goat‘s cheese with prosciutto and chopped walnuts.

Ingredients

Quantity Ingredient
1kg peeled figs
400g caster sugar
1/2 lemon, zested

Method

  1. Place the figs along with 50 ml water and the sugar in a large heavy-based saucepan and leave to macerate overnight at room temperature.
  2. Thoroughly wash and sterilise two 450 g jars by boiling the jars in water for 10 minutes. Keep the jars in the water until ready for use. Do not boil the lids as this can destroy the rubber lining. Simply put lids into a bowl filled with very hot water for several minutes.
  3. Place the macerated figs in a saucepan over medium heat and bring to the boil. Let them boil for a minute and then reduce the heat to low. Simmer for 45 minutes, stirring from time to time. If the figs look very dry, add some warm water, a tablespoon at a time.
  4. To test the jam, place a small plate in the freezer for 10 minutes. Remove the plate from the freezer and drop ½ teaspoon of the jam onto the plate. Leave for 2 minutes and then test the jam with your finger – if it crinkles when pushed, it is ready to be poured into warm, sterilised jam jars.
  5. Leave the jam to settle in the jars for 5 minutes before securing the lids firmly. Stir the jam once in the jar to ensure the fruit doesn’t float up to the top. Wipe any drips from the jars and store in a cool, dark place. Once opened, store in the refrigerator for up to 3 months.
Tags:
italy
italian
puglia
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