Growing up in 1990s I think the humble break time snack or a bite for a quick breakfast that has stood through time, is bread and jam. Leaving the bread aside, Kissan Fruit jam was my personal favourite when it come to the commercial preserves. Then came Sil fruit jam , which had an array of flavours to offer vs its competitors. But there is something about a homemade jam - be it the bitter marmalade with orange peel slivers or a chunky strawberry jam slathered all over a hot , crispy toast.
My first experience of homemade jams was in Coorg, especially the fig and orange ones. You cannot compare the texture, flavour of these jams to the store brought jelly like spreads. And no making a jam isn't difficult at all, if that's what you are thinking. Remember to always sterilise the glass bottle before pouring in the cooked fruit content. Use good quality fruit, wash them well and throw away the rotten ones. I've made this one with jaggery as a sweetening agent, considering its healthier vs normal sugar. But the choice is yours. If you follow the instructions well, this jam should last you for about a good 2-3 weeks in an airtight container , stored in a refrigerator. And yes, you may indulge on it - guilt free :)
Here's what you need to make Homemade Fig Jam :
500gms - Fresh fig fruits, washed , towel dried and chopped in to chunks
1 large cup - Jaggery
1 tbsp - Lime juice
1/2 cup of water
1/4 tsp - Cinnamon powder
INSTRUCTIONS :
1. In a large container, add the fig chunks , jaggery and water - bring the mixture to a boil.
2. Constantly stir the above mixture and let it cook for about 30 -45 mins on medium simmer. As the fig & jaggery cook, you will notice that the skin becomes softer and pulpier. If you feel you need to add in more water to adjust the consistency, add a few tablespoons of hot water to the fig mixture.
3. After 30mins or so, you will notice that the water content has evaporated completely and the mixture will start to settle in the centre.
4. Once the mixture reaches a one string consistency, turn off the flame and add cinnamon powder for enhancing flavour.
5. Cover the container with a thin cloth and let it cool. Post which you may add the lemon juice and give it one final stir, before transferring it to an air tight bottled container.
Store in a refrigerator.
