Persian Fig Jam
My dad’s side of the family is Persian and whenever my mamanbozorg (grandma) was visiting from Iran, her homemade fig jam was the one thing I was most excited for her to bring over. It is a must for every good Iranian breakfast and is traditionally eaten with flatbread. The figs which my grandmother always used were small green ones as in the picture above. Those are not that easy to find in the UK therefore I often use small purple ones, too. The most commonly known larger purple figs can be used as well but the jam turns out best with small figs.
Persian fig jam contains cardamom and saffron, which are two very typical Persian spices and add amazing flavour. The jam also goes very well with cheese. Check out my melted Camembert, fig jam & rosemary recipe for inspiration - it’s an amazing combination.
Ingredient
Preparation time: 1.15 hr
500 g small white figs
300 g sugar
200 ml water
3 cardamom pods (slightly crushed)
1/2 tsp ground saffron sugar (Crush 15 strands of saffron with 1/2 tsp sugar in a mortar)
1 tsp rosewater (optional)
Method
Wash and dry 500g small figs.
Use a toothpick or fork to poke a few holes into each fig.
Place the figs into a saucepan and cover them with 300g sugar. Place a lid on the saucepan and let the figs absorb the sugar overnight.
The next day: Add 200ml water and 3 crushed cardamom pods to the saucepan, stir well and let simmer on low heat for 1 hour. Keep stirring occasionally,
After 1 hour, add 1/2 tsp ground saffron-sugar (dissolved in a bit of boiling water) and let it simmer for 15 more minutes.
The confit is ready when neither watery nor too thick.
Pour the confit into a jar. Refrigerate the confit when it has cooled down.
Pour the jam into a jar. If you would like for the jam to be vacuum-sealed, fill into a jar when hot and close the jar immediately. Refrigerate the jam when it has cooled down. In sealed sterilized jars the fig jam should keep up to 6 months.
Nooshe Jan! (“Enjoy” in Farsi)
Let me know if you have made this recipe and leave your comments below. You can find the reel to this and many more recipes on my Instagram page.
