We happen to have 4 fig trees in various locations around the property. Out of those 4 trees, there are 3 different types of figs, which represent the 3 varieties of figs grown here in Provence. Every year, I pick the figs in several different batches and make jam. It’s possibly the easiest jam you will ever make. Plus, we eat it year round in our crepes for breakfast and on a baguette for afternoon snacks. A jar never lasts longer than a year in this household, no matter how many I make. And they are nice gifts for friends as well!
Confiture de Figue
1Kg or 3lbs of Small to Medium Figues (mine are green and light purple)
2-3 Cups of Sugar
3 Tbs of Water
- Remove the stems from the figs and cut them in half. You can leave the smaller ones whole if you like and the really large ones can be cut into fourths
- Place them in a medium stock pot with the water on the bottom and pour the sugar on top.
- Cook on medium low heat for approximately 45 minutes or until it reaches a consistency that coats the back of the spoon nicely. Stir frequently.
- Sterilize your jars and lids in a pot of boiling water. Add the jam to the jars and seal them with the lid. Place the jars back into the pot of boiling water for 15 minutes.
- Allow the jars to cool and label them.