Caramelized Figs

 Ingredients: 3 kg of ripe figs, but they should still be firm. 2 kg of sugar (more if you like it sweeter or if the fruits are not sweet enough; mine were sweet). Zest from 2 lemons. Vanilla essence to taste.

To prepare a delicious fig jam, it is essential to choose the healthiest figs, those without bruises, spots, or signs of damage. Once you have selected the finest fruits, washing them is a crucial step. Use warm water to remove any impurities, then carefully remove the stems. If the figs are larger, it is recommended to cut them in half to facilitate caramelization, while medium or small figs can be left whole, just as nature provided them.

While you are working with the figs, prepare a pot on the stove, in which you add sugar and a small amount of water. Be careful not to add too much water, as the figs will also release liquid during the cooking process. For an extra flavor, add grated lemon zest and a vanilla bean. Let the sugar boil over medium heat, stirring constantly, until it takes on a golden hue, a sign that the caramelization process has begun.

Once the sugar has reached the desired color, carefully add the figs to the pot. At first, it is important to stir occasionally and remove the foam that forms on the surface, as well as the sugar crystals that settle on the walls of the pot. After the foam stops appearing, reduce the heat and let the jam simmer slowly for about 30 minutes. This process will allow the figs to release their juice and will help thicken the jam.

After you finish cooking, turn off the heat and let the pot covered with a lid until the next day, to allow the flavors to blend. The next day, check the consistency of the jam. If you notice that there is still too much liquid, you can put the jam back on the heat to reduce it to a thicker consistency. If sugar crystals have formed on the walls of the pot, use a brush dipped in cold water to remove them; otherwise, the jam risks crystallizing.

Once you have achieved the desired consistency, reheat the jam to preserve it better, then pour it into sterilized jars. Make sure the jars are airtight and seal them well. Once you are done, turn the jars upside down and let them cool completely. Then, you can store them in your pantry, where you will enjoy its sublime taste on fasting days or as an ingredient in various cakes and cookies. This recipe will not only provide you with a delicious jam, but it will also bring you joy in every spoonful savored!

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