طرز تهیه مربای انجیر | آموزش درست کردن مربای انجیر

Ingredients

3 pounds ​fresh figs (washed, stems removed)
2 cups granulated sugar
1 lemon (juice and finely grated zest)

Gather ingredients.

Homemade fig jam ingredients
In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest.

Combine figs, sugar, and lemon in saucepan
Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.

Simmer fig ingredients in saucepan
Remove the cover, attach a candy thermometer to the side of the pan making sure the bottom of the thermometer doesn"t touch the pan"s bottom, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.

Attach candy thermometer and continue simmering
Cook to 220 F and remove from the heat. Or, test a small amount on a very cold saucer by putting the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then returning it to the freezer for 1 minute. When a good gel stage is reached (220 F), the surface of the fruit mixture will wrinkle slightly when pushed with a finger.

Check consistency of fig jam on a plate
While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil, reduce heat, and keep jars in the water.

Prepare jars for fig jam in boiling water
Put water in a separate saucepan, bring to a simmer, reduce heat to low, and add the jar lids. Keep in the hot water until ready to use. Do not boil.

Reduce to simmer and add jar lids
Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings.

Fill jars with fig jam and add lids with tongs
Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring jars to a boil for 10 minutes.

Using canning tongs, remove the jars to a clean towel on a flat work surface. Listen for the popping sound which indicates a good seal and tighten the rings.

Let cool to room temperature and store in a cool, dry, dark place.

Finished fig jam
Enjoy!