Fig Jam

Ten servings. The cooking time will vary depending on the figs’ maturity and the desired viscosity.


  • 1 kg of fig
  • 1 kg of granulated sugar
  • 1 glass of water
  • Half a lemon juice


1. Cut the stem parts of the figs’ shallowly and place the fruits in the pot.

2. Add sugar and leave to rest in the fridge for one night.

3. Put your pot on the stove and add a glass of water. Turn down the fire when it starts to boil.

4. Check the viscosity frequently and strip the foam formed at the top.

5. When you approach the desired viscosity, add lemon juice and boil for another five minutes.

6. The viscosity may increase when the jam cools down. During cooking, you can check the viscosity of your jam by taking a small bowl and keeping it in the fridge for 2-3 minutes.

7. Transfer to the jar while hot. You can consume it anytime.

Bon appetite!

The secret of the world-famous Turkish cuisine comes from natural vegetables and fruits that feed on the Mediterranean sun. Use Turkish fresh fruits and vegetables to add magic to your table.

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