Enjoy a sweet breakfast when Serve the figs jam with thick cream or mascarpone.
Figs “the native middle eastern ancient fruit” which is becoming more popular in many countries. Figs are among the richest plant sources of calcium and fiber, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. Figs have a laxative effect and contain many antioxidants. In one study, a 40-gram portion of dried figs (two medium size figs) produced a significant increase in plasma antioxidant capacity
However, the homemade fig jam does not take long to prepare and you can be sure of it’s quality. It’s also gratifying to carry on the tradition. For many, jam making nurtures pleasant emotions. If you crave something sweet, a teaspoonful of homemade jam is comforting and satisfying.
Many flavors can be added to the figs jam, some of the most spices used is fennel, anise, and cinnamon.
To make the jam last for along time, it needs the same weight of sugar as of figs.
1 pound fresh figs
2 cups sugar
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon anise
Choose small, unblemished, slightly unriped figs. Do not peel them, but trim their stems, leaving only a little part, and wash them carefully, then pat it dry. Cut in half or quarter.
In a large pan, combine the figs with sugar, let it run its liquids, soak overnight in the fridge.
The following day, add cinnamon and anise seeds, bring to the boil and simmer for 20 – 30 minutes, stir gently every one in a while to make sure the figs will not stick to the bottom and burn. Simmer until the figs are soft.
Spoon the jam into clean glass jar while it’s hot, let it open until cools down a little, then cover.