Two Fig Jams: Cardamom-Clove and Anise-Walnut

Ingredients

• 1 kg Fresh figs (For the first jam; use figs that are not overly ripe and trim the stems.)
• 0.5 kg Brown sugar (Regular sugar may be used instead.)
• 1 g Citric acid (The speaker says half a lemon's juice may be used instead.)
• 750 ml Water
• 5 Cardamom pods
• Cloves (A few cloves; the exact amount is unclear in the transcript.)
• 1.5 kg Fresh figs (For the second jam; the transcript states that 1.5 kg was used.)
• 300 g Sugar (The speaker states 300 g of sugar per 1 kg of figs; the exact scaled amount for the stated 1.5 kg batch is not clearly spoken.)
• 1 cup Water (For the second jam.)
• 1 g Citric acid (For the second jam.)
• 1 tbsp Anise seeds (For the second jam.)
• 300 g Walnuts (Stir into the anise-flavored fig jam after cooking, once the jam has cooled.)

Steps

1. 1

   For the first jam, prepare the figs by trimming the stems. Use figs that are not excessively ripe.

2. 2

   Place 750 ml water in a pot and bring it to a boil.

3. 3

   Add the prepared figs, 500 g brown sugar, 1 g citric acid, five cardamom pods, and a few cloves.

4. 4

   Reduce the heat to low and simmer the first jam for about 2 hours.

5. 5

   For the second jam, place 1.5 kg figs in a pot with the stated sugar, 1 cup water, 1 g citric acid, and 1 tbsp anise seeds. The transcript gives the sugar as 300 g per kilogram of figs, but does not clearly state whether the amount was scaled for the 1.5 kg batch.

6. 6

   Cook the second jam over medium heat. When foam rises to the surface, remove it.

7. 7

   Continue cooking the second jam over low heat for approximately 1 hour 15 minutes, until the figs develop the deep color shown in the video.

8. 8

   Turn off the heat and allow the jam to stand briefly; the speaker says it had been off the heat for about 2 minutes before jarring.

9. 9

   Transfer the hot jam into jars. Close the jars, turn them upside down, and leave them inverted as they cool.

10. 10

    Once the anise-flavored fig jam has cooled, stir in 300 g walnuts.

11. 11

    Serve the fig jams with bread and cheese. The speaker mentions ricotta and goat cheese as serving options.

Notes

The transcript is partially garbled. The first jam's fig quantity and exact amount of cloves are unclear. For the second jam, the stated ratio is 300 g sugar per kilogram of figs, while the batch is described as containing 1.5 kg figs; confirm the intended sugar quantity before preparing. The source does not provide storage duration or a tested canning procedure, so refrigerate unless using a validated preservation method.

Nutrition per serving

• dessert
• preserve
• jam
• Mediterranean
• vegetarian
• gluten-free
• dairy-free
• make-ahead