Dried fig jam has a sweet, Mediterranean flavor and can be used as a jam or enjoyed as a spreadable spread with cheese. There is no need to add sugar to dried fig jam to achieve this flavor. When Expedia asked me to take part in the World on a Plate Challenge, I knew I had to make a Simple Fig Jam because when I think of Cyprus, I think of a lot of delicious food and vegetables, including figs and lemons. Therefore, when Expedia asked me to take part in the challenge, I knew I had to prepare a Simple Fig Jam. My husband spent a year of his childhood in Paphos, and he still speaks quite fondly of the fig and lemon trees that were in the backyard of the house he lived in during that time. There is no question in my mind that it was my future mother-in-mother, the lawyer who is a huge fan of fig jam, who suggested that I give it a shot at making myself. Since they were never a part of my upbringing, I can truthfully say that I know nothing about figs and where they come from. On the other hand, I used to be a huge fan of fig rolls, right up to the point when I accidentally bit into a dried fig (child reasoning). To get back to the narrative, I had fig jam for the first time the year before (my mother had brought some back from a trip), and I loved it so much that I instantly added it to my list of jams that I had to create. Only fresh lemon juice was included in my flavoring strategy because I wanted to keep things simple. I was able to get the desired consistency without resorting to jamming sugar or pectin by using additional lemon juice in conjunction with the fig skins. Since figs do not contain pectin, this was necessary. My straightforward fig jam is always a favorite when served on dessert bread and pastries like croissants and cookies. Because the fig jam I had been given in the past was brown in hue, my attention was instantly drawn to the jam's striking deep pink color. 1,2 kilograms of figs after they have been washed 600 grams of sugar that has been granulated 2 tablespoons of the juice squeezed from two baby lemons that have not been waxed. 
Instructions: First, the night before, remove the stems from the figs, cut them in half lengthwise, and then slice each half into nine pieces by cutting in thirds both ways. This will get you ready to prepare the figs for the next day. If you want your jam to have a smoother consistency, you should slice the fruit into smaller pieces. Place the lemon peels and figs in a glass dish after cutting the lemons in half lengthwise and removing the seeds. After adding the sugar and the lemon juice, let the mixture sit covered at room temperature for a full day. The fruit mixture should be cooked on low heat until the sugar has dissolved, and a preserving pan or another pan of similar size should be used for this step. Fourth, ramp up the heat to the point where the liquid is roiling ferociously.
- Bring to a boil, then immediately drop the heat to low and continue to simmer the mixture while stirring it often for another 38–40 minutes, until it has thickened into the consistency of syrup. Utilize a potato crusher to break up the figs into smaller pieces.
Sixth, discard the lemon skins and store the lemon juice in hot, sterilized jars as soon as possible after straining it. Cover the jars. 
If you store it in a cool, dry place once you've opened it, you can keep it for months in the refrigerator before it goes bad. Although it can be stored for many years if it is properly kept, the flavor of jam is at its pinnacle within the first year after it has been created. 8 Creates one liter of fruit preserves (which for me filled just over 1 large and 2 small jars). Jars should be washed in hot, soapy water or used directly from the dishwasher, then they should be filled with water that is boiling, allowed to drain, and then baked at 140 degrees Celsius for twenty minutes. After being washed, the lids should be boiled in water to eliminate any bacteria that could be present, and then they should be let to dry in the air. The homemade variety is far superior to the store-bought kind in every way. Due to the abundance of fresh figs, I thought it would be helpful to give you with a recipe for a flavorful fig jam that you may test out. Either fresh or dried figs may be used in the preparation of the jam. If you want to make fig jam, you can use any of the many different kinds of figs that are available. You can even use dried figs. However, I feel it necessary to point out that black figs have an unrivaled flavor and can be cooked down into a superb jam. When I make fig jam, I like to include a little amount of lemon juice as an ingredient. The fact that lemon juice and lemon peel are included in the instructions for making fig jam begs the question: why? Figs, which are low in acidity compared to other fruits, require additional help to get a consistency that is similar to that of a gel. Although it's not necessary, macerating the fruit is a fantastic suggestion. When sugar is added to fruit and the mixture is allowed to sit for some time, the sugar begins to break down the fruit without actually cooking the fruit or losing the fruit's natural flavor. The sweetness of the figs can be heightened by the addition of sugar, which also brings out the sweetness that is naturally present in the figs. When I macerate figs for the night, I do so with a syrup that is made of honey, sugar, lemon juice, and lemon peel. 
In a large bowl, combine honey, lemon juice, and sugar, and then toss in the figs that have been washed and cut in half. In a closed container, let the ingredients sit for 8–10 hours or overnight to develop their flavors (steps 1-6). Figs that have been macerated in the alcohol produce perfume and flavor that is tantalizing and irresistible to the senses. After giving the sugar some time to work its magic, the figs will eventually become entirely submerged in the natural liquids that they produce on their own (step 2). By running the fruit through a food mill, it is possible to create jams that are chunky but do not contain any peels. Blend or process the macerated figs until they are uniform in texture (steps 1-6). Cooking jam long enough for a gel to form is required (220F). In this particular scenario, a candy thermometer would be of great use. If you do not have a candy thermometer, you can use one of the other methods listed above to judge whether or not your jam is done cooking. Read the following text to learn more about these examinations and find out more information. During the cooking process, take the temperature of the jam to ensure that it reaches 220 degrees Fahrenheit. Even if you do not have a candy thermometer, you should still be able to determine whether or not your jam is ready by following the instructions below. First, place a tiny plate in the freezer for 2 minutes, then remove the plate from the freezer and place a spoonful of hot jam on it. Finally, return the dish to the freezer for 5 minutes. When the jam is ready, you'll know it because it will have the consistency of a gel and will wrinkle when you touch it. In that case, continue to cook it while checking on it every 5–10 minutes. 
If you want your jam to be very thick, you can cook it for a longer period. Another one that I employ is the following short examination: After running a spatula through the jam for ten seconds, I will know that it is done when the line that separates the two pieces disappears. Put a spoon in the freezer for two minutes to get it nice and cold. Because the jam is boiling, a cool metal spoon should be used to stir it. You also have the option of turning the spoon so that it is vertical. When the jam is ready, you will know it because it will "sheet" off the spoon instead of dripping, rather than because it will be too runny. In a pot, stir together the brown sugar and the red wine using a swirling motion. To prepare, first, bring to a boil, and then lower the heat to a simmer and cook for 30–40 minutes (steps 1-4). It is essential to give the red wine more frequent stirrings as it becomes more concentrated to prevent it from catching fire on the bottom of the pan. Bring the wine and sugar down to about a third of a cup by cutting them both by nearly half. A reduction made with red wine should ideally have the consistency of syrup.