Fig jam or other recipes? (570 views)

We can tell you what we liked and what we didn't like. The ones we liked best were the simplest, most unadorned jars of fig jam, made with cut-up figs, sugar, and lemon juice from our tree, with nothing added. We found that figs must be cooked for a very long time in order for them to break down and thicken well. After that, the more you cook them, the more they thicken. This can be a good thing if it's what you're going for, but it tends to get rid of fig flavor. So, if you like the jam to be on the thin side, you'll have to start out with a lot of figs and a little sugar and perhaps watch the jam carefully so it doesn't overcook. If you want it thick, you should start with a little bit of figs and lots of sugar, and then cook it long and slow so it can develop lots of thickened paste. You'll probably have to skim the foam off the top as you do this and stir it well to keep it from sticking to the bottom of the pan. You may want to try all the tricks you'll find on the internet, such as making a foil tent or putting it in a slow-cooker. We haven't tried these ourselves, so we can't say if they help or not.