Fig Jam

When I was a kid, we had a big fig tree in our backyard. Every morning my dad picked a lots of fig from the tree and when we went to the kitchen for breakfast those beautiful figs were sitting on the table for us to be eaten!

One of my aunts loved the figs from our tree so much that she visited us more often just to pick the figs and eat them just under the tree!

My mom is a great cook and great in making all different kinds of jam.

We had a big cabinet just for jams; Cherry, berry, carrot, fig...

Fig jam is so easy to make and so yummy.

Last week when I saw does fresh and gorgeous figs in Farm Boy grocery store, many memories came back and I couldn't resist buying them and make these beautiful and yummy jam!

Ingredients:

- 500 grams fig
- 400 grams sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Rose Water (you can use vanilla , cinnamon or cardamom)

*You can get the Rose water at Persian grocery stores.

 

Wash figs and carefully with the tip of a sharp knife peel the skin off.
Place the figs in a medium sauce pan and add the sugar on top. Place the sauce pan in the fridge overnight.
In the morning you see lots of water in the pan. (If there is not much water in the pan add 1 cup of water) Then place the pan over medium-high heat until comes to boil then reduce the heat to medium-low and skim any foam off so the jam becomes clear.
Fig cook fast so be careful not to over cook it so figs loose their texture.
After 10 minutes when Jam is going to be thick and jelly like (Ghavam Amadan in Persian) add lemon juice and rose water.
Cook for 5 minutes then remove from heat.
Let it cool then transfer to jar.

* If you think figs are perfectly cook but the sauce still runny remove the figs and let the sauce boil until thick then add figs back in.