Along with grapes, figs were iconic fruits of the ancients.
August is known as “fig month” in Greece, and the iconic fruit requires hot, dry weather to ripen.
Dried figs can be consumed all year round.
Rich in vitamins A, B1 and B2, figs are nutritious , lower blood pressure and help support weight control.
Below is a recipe for fig jam:
-1 1/2 kilos of fresh figs, peeled
-700g white sugar
-1 cup red wine (as sweet as you like)
-1 freshly squeezed lemon
1) Place the figs in a large pan with the sugar, wine, cinnamon and cloves. Stir and bring to boil.
2) Lower the heat and slowly cook the jam, stirring occasionally until it sets. To check the quality, spoon some jam into a cold saucer, leaver for a minute and push with your finger If it doesn’t flood, it means the jam is ready. Boil until the quality of the jam is set. Make sure the jam is not too thick as it will thicken further once it is frozen.
3) Add lemon juice just before the jam sets and bring the mixture to boil. Remove the pan from the heat.
4) Fill the empty jars with jam, place a lid onto the jars and turn upset down until the mixture cools.
Store in a cool dry place and keep in the refrigerator after opening.