Fig and Lime Jam

Instructions Link to heading

1. Slice one and a half limes into very thin slices.
2. Juice the remaining one and a half limes and set the juice aside.
3. Bring 1 liter of water to a boil.
4. Pour 500 ml of the hot water into a bowl and add the sliced limes. Let them soak for 5 minutes, then drain.
5. Repeat the soaking process with the remaining 500 ml of hot water for another 5 minutes, then drain again and set the lime slices aside.
6. Cut the figs into quarters and remove the stems.
7. Add the lime juice, figs, and brown sugar to a large pot.
8. Cook over medium heat for about 30 minutes, stirring regularly.
9. Add the soaked lime slices and continue cooking for another 30 minutes, stirring often.
10. Pour the hot jam into sterilized jars and close them tightly.

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Notes Link to heading

We fell in love with figs: fresh figs, fig jam, everything fig-related. Naturally, that meant I eventually had to start cooking fig jam at home.

Making jam is not exactly a complicated equation: fruit, sugar, heat, and time. That is basically it. For a more complex flavor, you can add spices such as cinnamon or cardamom, or even nuts like hazelnuts, almonds, or walnuts.

Instead of jam sugar, I prefer using unrefined brown sugar. It gives the jam a deeper flavor and keeps it a little more rustic.

While many recipes call for just the juice, I found that adding the finely grated lime zest to the boil creates a much deeper, more aromatic citrus profile that balances the earthy figs perfectly.

Vesela kuharija 😋👌