Unripe Fig Jam
A scrumptious green jam with unripe figs.
INGREDIENTS
- 1 kilo unripe figs, preferably young caprifigs, also called male figs
- 1 kilo sugar
- 1100 ml water
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon cloves
INSTRUCTIONS
- Clean the figs and take off their stems.
- Put the figs in boiling water for 10 minutes. After that, move them to cold water. When they're cool, squeeze them to get rid of the bitter taste. If you want, make small holes in the figs before squeezing. This can make squeezing easier.
- Do this again: Boil the figs for 10 minutes, then move to cold water and squeeze each one.
- Taste a small piece of fig to check for bitterness. If it still tastes bitter or releases a lot of milky liquid when squeezed, boil the figs in fresh water for another 10 minutes, cool and gently squeeze again before adding them to the syrup.
- Squeezing takes time, but it's worth it. Next, boil water (1100 ml) with sugar (1 kilo) in another pot. When it's boiling, add the squeezed figs.
- The figs will look normal in this sweet boiling water. Add cloves for extra taste. Let them boil for 25-30 minutes. Then add lemon juice and boil 5 more minutes. Let the fig jam cool.
- Put the figs in jars and pour the sweet water over them.
- Store the jars in a cool, dark place. We like the jam cold, so we put it in the fridge.
NOTES
Traditionally, this Turkish jam is made with small, firm, unripe green figs, especially caprifigs (male figs), known as ilek inciri in Turkish. We haven't tested this recipe with other fig varieties, so we can't guarantee the same results.
NUTRITION
Calories: 3kcalCarbohydrates: 1gProtein: 0.03gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.003gSodium: 14mgPotassium: 7mgFiber: 0.1gSugar: 0.4gVitamin A: 1IUVitamin C: 1mgCalcium: 10mgIron: 0.03mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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