Fig Jam

In August 2002, when I lived in Podgorica, Montenegro, I had several fig trees around my house. So I tried out these jam recipes and gave jam to all my neighbours. Since I could find no place to buy Mason jars, my biggest challenge was to boil jars that previously held ajvar (a red pepper purée), tomato paste or pickles long enough to kill all odours and traces of their former contents. 

Recipe provided by Silvia Lavagnoli’s mother in Verona

1 kilogram fresh figs

400 grams sugar

juice of one lemon

rind of one lemon

• Choose figs that are ripe but firm. Peel and quarter.
• Layer them in a large bowl with sugar, lemon rind and lemon juice.
• Leave them stand in bowl for 12 hours. (Lots of liquid will come out of the figs. The mixture will become very soupy.)
• Simmer in a heavy pot over a low fire for about 2 hours, until the syrup holds its shape when poured onto a spoon.
• Pour into sterilized glass jars.
• After the jars are sealed, turn them over and allow them to cool that way.

Fig Sesame Jam

One I found on the web, tried and liked. Makes 3½ cups

1¼ cup sugar

¾ cup water

2 pounds firm ripe figs, trimmed and quartered

2 tablespoons fresh lemon juice

2 strips of fresh lemon zest (strips 3 inches  x 1 inch)

¼ cup sesame seeds, toasted.*

• Simmer sugar and water in a large heavy saucepan, stirring until sugar is dissolved.
• Gently stir in figs, zest and lemon juice and simmer uncovered, stirring occasionally, 1¾ to 2 hours, until thick and syrupy. 
• Gently stir in sesame seeds. 
• This jam keeps covered and chilled for about a month.

* Toast seeds in dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker. Or toast in a shallow baking pan in a 350º F oven, for 5 to 10 minutes.