Confiture de figues (Fig Jam)
from https://fannyzanotti.com/, from Northern Sweden

As with every of my jam recipes, the sugar – granulated, as it contains less impurities, and thus creates less foam to skim – and water get cooked to 110°C [220°F] before the fruits are added. This step, which I see as fundamental, has one major impact on the jam cooking time, which makes it not only convenient, but also reduces the time during which the fruits are cooked, maintaining a fresh flavour.

A note on the citric acid: I like to use citric acid powder and not lemon juice, as I’ve found that it keep the fruits’ flavour more intact, however I used lemon juice this time around and was satisfied with the results, although I’ll keep on sticking to my citric acid for the future as it awakens the jam in a way lemon juice doesn’t. No matter which one you go for, always add it at the end of the cooking process – off the heat.

1 kg granulated sugar [5 cups - using 1:1 weight of fruit to sugar, which is fairly standard when making jams - I would cut back to 4 cups, taste and test the jell]
300 g water [1 1/2 cups]
1 kg black figs, quartered [2.2 pounds]
40 g lemon juice [2 3/4 Tbsp.] or 20 g citric acid diluted in 2 tbsp of cold water (read note above)

Sterilize jars by plunging them, along with their lids, in a pan of boiling water for approximately one minute. Then take them out and invert them onto a clean cloth. Allow to cool down, while you get on with the jam.

Place the sugar and water into a large pan. Bring to the boil and cook to 110°C [230°F]. Add the figs and simmer over medium heat for approximately 10 minutes, stirring every now and then until the jam reaches 104°C [219°F].

Take off the heat and skim off any scum using a small ladle. Mix in the lemon juice, then using an immersion blender set on the lowest speed, blitz the jam to break off some of the figs.

Immediately pour into the prepared jars. Screw the lid on and allow the jars to cool down completely, upside-down. Store in a cool dry place.

Makes 4 to 6 jars