Ripe Fig Jam (Cinnamon-Clove)

Hello Dear Friends,

Ripe fig jam, which I shared years ago, is one of your favorite recipes. This year, I decided to try Deniz's mother's recipe personally and to answer the questions I have received so far by observing one by one. First of all, there will be those who wonder what kind of fig poplar fig is. As far as I have read, it is a type of fig that grows in Istanbul and its environs. The price of a regular fig is 5 liras and this fig is 2,5 liras. It's not a very sweet fig, but it tastes good. It has a thick brown and green peel. There may be those who want to peel it, the shell is also easy to peel.

Let's come now Tips for making ripe fig jam...

I think there is no need to peel the skin, the peel both prevents the figs from falling apart and gives the jam a wonderful color.

The other important point is to keep the figs in sugar. Do not add water to ripe fig jam. When you invest in sugar, wait for at least 12-17 hours. For example, if you put it in sugar overnight, it will be fine the next day in the afternoon. The fig, which starts to boil, slowly releases its juice.

Be careful with the figs when mixing them with a spoon, after the sugar melts, you can shake the pot to mix it instead of mixing it with a spoon (but be careful)

I always add cloves and cinnamon to enhance the flavor. This time, I didn't want it to get in the way of the fig jam flavor. I used 1 clove and half a bar of cinnamon when I was boiling, I took it out of the jam when I was jarring. It was a delicious thing between the existence and the non-existent :)

One of the other questions is does butter really work? Yes, it does and it prevents the bubbles from overflowing. I boiled the jam with the addition of butter without any foam.

Finally, the use of lemon salt. Lemon salt both gives shine to the jam and prevents it from sugaring. I think 1 teaspoon per 1 kilo is just right to ensure a jam you cook without adding any water. Lemon salt is sold at very affordable prices in markets and herbalists.

Love…

Ingredients for Ripe Fig Jam (Cinnamon-Cloves) Recipe

• 1 kilo ripe figs (poplar figs if firm)
• 1 kilo of granulated sugar
• 1 cloves of dried cloves
• 1 half cinnamon stick
• 1 teaspoon of butter
• 1 teaspoon of lemon salt

How to Make Ripe Fig Jam (Cinnamon-Clove) Recipe?

1. Wash the figs without damaging them and let them drain.
2. Put the drained figs in the pot and pour the granulated sugar on it.
3. Let rest for at least 1 night until watered (12-17 hours). Add the cloves and half a cinnamon bark.
4. Put the pot on the middle of the stove and let it boil over medium heat, stirring carefully from time to time.
5. When the jam starts to foam, add the butter and mix.
6. Boil the jam, checking it from time to time, for 40 minutes, add the lemon salt and mix.
7. Boil for another 5 minutes and remove the jam from the stove.
8. Place in clean, new lidded jars while hot. Close the mouth tightly, turn it upside down and let it cool.
9. After opening the jam jar, you can store it in the refrigerator.