For the Jam

• 2 kg ripe figs (washed, unpeeled)
• 1.5 kg sugar
• 5 g citric acid (or juice of 1 lemon)
• 3–4 tbsp water
• Sterilized jars

Step 1: Prepare the Figs

1. Wash figs but do not peel them.
2. Prick each fig with a toothpick to prevent cracking.
3. Layer figs with sugar in a wide pot and refrigerate overnight.

Step 2: Start Cooking

1. Add a few drops of lemon juice or a pinch of citric acid.
2. Add 3–4 tbsp water and cook over very low heat until simmering.
3. Skim off foam and gently press figs into the syrup. Boil 5 minutes, then cool completely.

Step 3: Repeat

1. Repeat boiling and cooling 3–5 times until syrup thickens.

Step 4: Finish

1. Add remaining citric acid and simmer a few more minutes.

Step 5: Jar and Seal

1. Fill jars with hot jam, seal, and turn upside down for 24 hours.

Step 6: Add Love

1. Decorate jars with labels and ribbons. Add love. 💛

1. Why do I need to boil the jam 4–5 times instead of cooking it all at once?

Short boiling cycles with cooling periods protect the fruit and improve the syrup. The figs stay whole, the syrup becomes glossy and clear, the flavor deepens, and the jam lasts longer.

2. How does repeated boiling keep the fruit whole?

Continuous boiling breaks down delicate fruit. The boil–cool method lets figs absorb syrup without falling apart.

3. Why does this method make the syrup clearer?

The sugar dissolves slowly and evenly. Repeated gentle boiling prevents burning and cloudiness, creating a clear, glossy syrup.

4. Does this technique improve flavor?

Yes. Cooling breaks help figs soak up the syrup more deeply, enhancing both aroma and taste.

5. How does repeated boiling help with shelf life?

Gradual thickening reduces moisture evenly, improving preservation and extending freshness without additives.

6. Why shouldn’t I peel the figs?

The peel helps figs maintain shape during cooking and adds color and aroma to the jam.

7. Why do the figs need to be pricked with a toothpick?

Pricking prevents figs from bursting in the hot syrup and helps them absorb flavor evenly.

8. Why should figs sit with sugar overnight?

Sugar draws out natural juices, creating a rich syrup base and improving flavor and texture.

9. Why do I need to add lemon juice or citric acid at the beginning?

Acidity prevents crystallization, keeps the syrup clear, balances sweetness, and helps the jam cook evenly.

10. Why add a little more citric acid at the end?

A final touch of acidity brightens the flavor and stabilizes the syrup as it finishes thickening.

11. How do I know the syrup is thick enough?

Place a drop on a cold plate—if it stays rounded and doesn’t spread, it’s ready.

12. Why must the jam be poured into jars while hot?

Hot filling kills microorganisms and ensures a strong vacuum seal as the jars cool.

13. Why should the jars be turned upside down for 24 hours?

Inverting jars strengthens the seal and prevents spoilage without preservatives.