Fig jam, with its meticulous and patient preparation process, is a dessert that captures the essence of Ecuadorian culinary tradition. From the incision on the figs to the slow cooking with panela and spices, each step reflects the care and love dedicated to this delicacy. A true delight for the palate.
Candied figs are a delight that requires time and patience, but the result is worth it.
Once the figs are soft and the syrup has thickened, you get a delicious sweet treat that can be enjoyed on any occasion.
Whether hot or cold, accompanied by cheese, this homemade dessert is a true delight for the palate.
Fig Jam
Ingredients
20 Washed, ripe but firm figs
1 pinch of Baking soda
1 kilogram of Panela or piloncillo (unrefined cane sugar)
Cinnamon, cloves, and other spices
Water
Preparation
Step 1 : To prepare the candied figs, make a cross-shaped incision on the top of each fig.
Step 2 : Then, place them in a bowl, cover with water, and let soak for a whole day.
Step 3 : After that time, strain the figs, place them in a pot, and cover with about 8 cups of water.
Step 4 : Add the baking soda and bring to a boil, cooking for about 20 minutes until they are soft.
Step 5 : Remove from the heat and let them rest in the water for another whole day.
Step 6 : Then, strain the water and gently dry each fig to remove as much water as possible.
Step 7 : In a large pot, place the panela, spices, and 6 cups of water, and cook over low heat until the panela dissolves completely and forms syrup.
Step 8 : Add the figs and continue cooking over low heat for about 2 hours until the syrup thickens.
Step 9 : Finally, serve the fig jam, either hot or cold, accompanied by slices of queso fresco or cheese.
Step 10 : A delicious option to enjoy at any time!
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