Fig jam

Fig jam

By
From
Cairo Kitchen
Makes
6 medium jars
Photographer
Jonathan Gregson

The fig tree is native to western Asia and the Middle East and has been found in Egypt since the pharaohs. Figs are mostly grown along the north coast and the fruits ripen sometime in September. It is common to make a batch of fig jam to last the whole year at this time.

Ingredients

Quantity Ingredient
1kg figs
2kg sugar
2 lemons, juiced

Method

  1. Place a small plate in the freezer to prepare for the ‘setting test’.
  2. Peel the figs, cut in half lengthways and place them in a large pot.
  3. Sprinkle the sugar over the figs and let stand for 1 hour.
  4. Add the lemon juice. Bring the mixture to the boil, then reduce the heat to medium and continue to boil, uncovered, for 1½ hours, stirring occasionally until the jam gels and reaches setting point.
  5. Test for the setting point by removing the plate from the freezer and placing a few drops of jam on the plate. Allow it to cool for a minute.
  6. Push the jam with your finger. If it wrinkles and does not run back, you have reached the setting point, otherwise place the dish back in the freezer and try again after 10 minutes. Repeat the process until you reach the setting point.
  7. Once the setting point has been reached, take the pot off the heat and ladle the hot jam into sterilised jars, using a steel funnel if you have one (you can sterilise the jars by washing and drying in the oven at 180°C).
  8. Store the jam in a cool, dry place and refrigerate once opened. The jam will last for 6 months.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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