Croatia's fig bounty: Turning surplus into delightful jams

A very thick and sweet fig jam is a delightful treat on pantry shelves for sandwiches, cakes, and cheeses. A fig is not like a zucchini or apples, which we have plenty of. Croatians can choose from different varieties, be picky, and even step on them without a second thought.

It's impossible to visit Croatia and not eat a fig. Fig trees are almost everywhere there, and they particularly love Dalmatia. The largest fig clusters are found in parks and also on private properties. Croatians have plenty of figs, and sometimes they step on the fruits lying around.

Early fall is the best time to eat figs straight from the trees. Their delicacy, softness, and sweetness are unmatched; it's hard to describe the taste of figs—it's best to just try one. And if you have more than a handful of these fruits to use, opt for a tasty jam. It works well as an addition to desserts, sandwiches, or pancakes. Such jam can also be served on a cheese board, which will surely surprise your guests.

Fig jam prepared according to the recipe below can be stored in a basement or other dark place for up to 4 months. If you plan to prepare a larger stock of preserves, even for the whole year, it is better to secure the jars and pasteurize them right away. Remember that when pasteurizing still-hot jam, you should pour warm water into the pot with the jars. From the moment it boils, count for about 20 minutes. After this time, remove the jars from the pot and set them upside down for 24 hours. Then, store in a dark and cool place.

Ingredients:

          
• 1 kg fresh figs,
• 160 g brown sugar,
• 1 vanilla bean,
• 2 tablespoons lemon juice,
• half a teaspoon cinnamon,
• juice from one orange.

Preparation:

1. Wash the figs thoroughly and dry them, then remove the ends and cut the fruit into smaller pieces, e.g., slices.
2. Transfer the figs to a pot with a thick bottom. Add orange juice, lemon juice, sugar, vanilla bean pulp, and cinnamon.
3. Heat everything, and when the fruit begins to break down, reduce the heat and cook for about 60-90 minutes until the jam is appropriately thick.
4. Pour the still-hot jam into sterilized jars, screw them shut, and set them upside down. Cover the preserves with a thick towel or blanket and let them cool for 24 hours.
5. Then, store the jam in the basement or another cool and dark place.