Rambodoc at large

Jam made of many fruits is a common denominator in my breakfast meals in the Middle East. Generally, it is used to add sweetness and a preferred flavor to that taste. Making jam is also a reasonable way to deal with the large product that can not be preserved for a long time.


That was the situation in my small backyard when suddenly I had to deal with large amount of juicy, black figs (fig 1). There is only so much you can give to friends and relatives!
Here is what I need to do to make fresh, home-made fig jam in my kitchen.

Materials:
Ripe figs. In this case I used a total of six cups of chopped figs.
Four cups of sugar.
Four tablespoons of fresh lemon juice.



Recipe:

Chop the figs into 4 pieces each.
Place the chopped figs in a large container.

Add the sugar to the figs. Distribute the sugar all over (fig 2).
Leave some 60-90 minutes until the sugar is all wet and mostly dissolved.


Add the lemon juice and mix well (fig 3).



Add the whole mixture into a pot and place over a fire (fig 4).

Start with high temperature until the mixture start boiling, and then take the temperature down half-way.
Until the mixture is boiling, you must stir the mixture gently and continuously to prevent sticking of the mixture to the pot.

Once it is boiling, then you can stir the mixture less frequently.


The jam should be ready whenever you see no more vapors coming out of the mixture!
Let it cool and then place in cans or bottles as required (fig 5).

Serve (after keeping for some time in the refrigerator) on bread and butter, cream cheese, or cheese!
Yummy, Yummy, Yummy.