Fig jam

Fig jam

İncir reçeli

By
From
Istanbul
Makes
700 g
Photographer
Steven Joyce

This jam is delicious with kaymak, a Turkish clotted cream made with buffalo milk. Fortunately, since it’s pretty hard to get kaymak outside Turkey, it’s also wonderful with regular clotted cream, or smeared onto hot toast with butter.

Ingredients

Quantity Ingredient
450g ripe figs
1 lemon, juiced
225g granulated or preserving sugar

Method

  1. Wash 2 jam jars and their lids, then let them dry in a low oven for about half an hour, to sterilise. Meanwhile, trim the tops off the figs and then slice each fig into 8 segments. Then chop each segment into 2 or 3 pieces.
  2. Heat 250 ml water, lemon juice and sugar together in a stainless steel or preserving pan, stirring, until the sugar has dissolved then bring to a simmer.
  3. Add the figs to the pan and simmer gently until the fruit is pulpy, about 30 minutes. If you don’t like seeds in your jam, skim them off with a shallow spoon as they rise to the surface (you could also sieve or strain them out).
  4. When the fruit has broken down, check to see if the jam has reached setting point. If you have a sugar thermometer, it needs to boil for 10 minutes to 105˚C. If you don’t have one, put a plate in the freezer. When it has chilled, place a drop of jam onto the plate – if it slightly sets and wrinkles when you tilt the plate, then the jam has reached setting point. Pour into the warm sterilised jars. Seal with a lid immediately and allow to cool. Store in the fridge and eat within a couple of weeks.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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