Homemade fig jam is an authentic delight, prepared without the need for artificial thickeners. With the help of the Thermomix, this recipe becomes foolproof: follow the quantities and success will be guaranteed!
Thoroughly wash the figs and remove the stems.
Cut the figs in half and place them into the mixing bowl. Add the sugar and the juice from the two lemons.
Cook at 212°F (100°C) for 40 minutes at Speed 2. Remove the measuring cup from the lid halfway through the cooking time to allow steam to escape.
Blend the mixture at Speed 8 for 5 to 6 seconds if you prefer a chunky jam; otherwise, blend for up to 10 seconds for a smoother consistency.
Fill the jars with the boiling hot fig jam to utilize the heat for the sealing process. Ensure that the jars and lids are perfectly clean and dry before filling.
Turn the jars upside down and wrap them in a wool blanket. Leave them for a couple of hours, then turn them upright and keep them covered until fully cooled.
Once cooled, check the center of the lid; it should be concave (pushed down), indicating a proper vacuum seal. These sterilized jars can be stored in a cool, dark place for several months.
When opening a jar, ensure the lid seal is still tight and pops when unscrewed. If the seal is broken, do not consume. While some traditional methods suggest removing small amounts of surface mold, for maximum safety, it is always best to discard any preserves showing signs of spoilage.
