Fig Jam Recipe – Easy Homemade Indian Anjeer Preserve

Last Updated on 2 months by Neha Deshmukh

Fig Jam Recipe – Easy Homemade Indian Anjeer Preserve

Okay, let’s be real. There’s something magical about homemade jam. The smell filling your kitchen, the sweet, fruity goodness… it’s just pure comfort. And this Fig Jam, or Anjeer ka Murabba as we call it, is extra special. I first made this a few years ago when I had a bumper crop of figs from a friend’s garden, and honestly, I haven’t stopped since! It’s surprisingly easy, and the flavour is just incredible. You’ll be hooked, I promise.

Why You’ll Love This Recipe

This isn’t just any jam. It’s a little slice of Indian sunshine in a jar! It’s perfect for breakfast, afternoon tea, or even as a unique addition to your cheese board. Plus, making your own jam means you control exactly what goes into it – no artificial colours or preservatives here! It’s a simple recipe that delivers a huge flavour punch, and it’s a wonderful way to preserve the deliciousness of fresh figs.

Ingredients

Here’s what you’ll need to make this delightful Anjeer preserve:

• 1 pound (about 450g) fresh figs
• ¾ – 1 cup (150-200g) sugar (adjust to taste)
• 1 lemon, juiced
• ¼ – ½ cup (60-120ml) water

Ingredient Notes

Let’s talk ingredients! Fresh figs – anjeer – are the star of the show. They have a unique sweetness and a slightly floral flavour that’s just divine. In Indian cuisine, figs are considered a very auspicious fruit, often enjoyed dried as a snack or used in sweet dishes.

Now, about the sugar. White granulated sugar works perfectly, but feel free to experiment! Jaggery (gur) adds a lovely caramel flavour and is a more traditional Indian sweetener. Unrefined sugar is another great option for a slightly healthier twist.

And don’t skip the lemon juice! It not only brightens the flavour but also acts as a natural preservative, helping your jam last a little longer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your figs a good rinse and gently pat them dry. Remove the stems and slice each fig into small pieces. Don’t worry about being too precise – a little rustic charm is perfectly fine!
2. Now, in a heavy-bottomed pan (more on why that’s important later!), combine the sliced figs, sugar, lemon juice, and water.
3. Place the pan over medium heat and stir until the sugar completely dissolves. You don’t want any gritty bits!
4. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally. This is where the magic happens – the figs will soften, and the mixture will start to thicken.
5. To check if it’s ready, test the consistency. You’re looking for it to reach 120°F (49°C) on a candy thermometer, or it should thickly coat the back of a spatula. A little drop on a chilled plate will wrinkle if it’s set.
6. Remove from heat and let the jam cool slightly. Then, you can mash it with a potato masher for a chunkier texture, or use an immersion blender for a smoother consistency – it’s totally up to you!
7. Finally, carefully transfer the jam to a sterilized jar (we’ll cover that in the tips section!), let it cool completely, and refrigerate.

Expert Tips

Okay, a few things to keep in mind for jam-making success:

• Setting Point: Getting the right consistency is key. Don’t rush the simmering process! The sugar needs time to work its magic.
• Sterilizing Jars: This is super important to prevent spoilage. Wash jars and lids in hot, soapy water, then sterilize them by boiling them for 10 minutes. Alternatively, you can run them through a hot dishwasher cycle.
• Heavy-Bottomed Pan: Trust me on this one. A heavy-bottomed pan distributes heat evenly, preventing the jam from scorching. It’s a lifesaver!

Variations

Want to get creative? Here are a few ideas:

• Vegan Option: Use plant-based pectin instead of relying solely on the natural pectin in figs.
• Spice Level: Add a pinch of cardamom or a small piece of grated ginger during the simmering process for a warm, aromatic twist. My grandmother always added a tiny bit of ginger!
• Festival Adaptations: This jam makes a beautiful homemade gift, especially during Diwali or other celebrations. Tie a pretty ribbon around the jar for an extra special touch.
• Sugar-Free Option: Replace the sugar with dates (soaked and blended into a paste) or a sugar substitute like stevia, adjusting the quantity to your taste.

Serving Suggestions

So, what do you do with this amazing fig jam? The possibilities are endless!

• Spread it on toast or scones for a delightful breakfast.
• Pair it with cheese and crackers for a sophisticated snack.
• Serve it with Indian breads like paratha for a sweet and savoury treat.
• Use it as a filling for sweets like gujiya or barfi.

Storage Instructions

Homemade fig jam will last for up to 2 months in the refrigerator, stored in an airtight container. Once opened, it’s best to consume it within a week or two.

FAQs

Let’s answer some common questions:

1. What is the best type of fig to use for jam?

Brown Turkey figs are a great all-rounder, but you can use any variety you like! Just make sure they’re ripe and sweet.

2. Can I use frozen figs for this recipe?

While fresh figs are best, you can use frozen figs in a pinch. Thaw them completely and drain off any excess liquid before using.

3. How can I tell when the jam has reached the setting point without a thermometer?

Place a small spoonful of jam on a chilled plate and let it cool for a minute. If it wrinkles when you push it with your finger, it’s ready!

4. How long will homemade fig jam last in the refrigerator?

Up to 2 months, stored in an airtight container.

5. Can this fig jam be canned for longer storage?

Yes, but it requires proper canning techniques to ensure safety. I recommend researching safe canning practices before attempting this.

6. What are the health benefits of Anjeer (figs)?

Figs are a good source of fiber, potassium, and calcium. They’re also believed to aid digestion and boost energy levels!