Often the problem with fig jam is that as it cooks it tends to stick to the pan or the sugar tends to burn. This recipe suggests to use figs and apples. Not a bad idea. Apples, as we know, contain a good supply of pectin, and always help the jam to set, while giving figs that bit of extra juice that can give jam a good consistency.
'Granny Smiths' are tart apples which well-balance the sweet flavour of figs.
FIG AND APPLE JAM
600 g. of Granny Smith apples (about 3), peeled, cored and cut into small pieces,
1 l. of water,
500 g. of figs, washed and cut into small pieces without removing the skin,
an additional ½ l. of water,
1 kg. of sugar.
Put the apples in a large shallow pot with the cold water, bring to boil, cook for 30 minutes. Add the figs and the rest of the water. Bring to the boil and simmer covered for another 10 minutes. Take off the heat, add the sugar, put the pot back on the stove and let the sugar melt slowly stirring over low heat. Bring to the boil and cook uncovered over low heat for another 30 minutes, without much stirring, checking occasionally that the jam does not stick. When it is sufficiently dense (do the plate test), the jam is ready!
Pour into hot sterilized jars while jam is still hot. Clean the top of the jars with a paper towel moistened with liquor.
Close with sterilized lids when cold or close while hot and turn upside down until cold thus creating a vacuum. This jam can be made with both white and blach figs.
Here is a gift for you: the labels that I made using an image that I really like signed "Tratti di gusto."