Pantry / RICETTI
Maltese fig jam
Summer figs reduced to a thick jam.
◷ 60 min / 20 servings
Method
- Wash and chop figs. Put in a wide pan with water and cook for 10 minutes.
- Add sugar and lemon juice. Stir gently until sugar dissolves.
- Boil 20–30 minutes, stirring often. Test on a cold plate: a drop should wrinkle when pushed.
- Cool and divide into clean containers. Refrigerate up to 2 weeks or freeze.
✳ From the kitchen
A traditional local jam with refrigerated storage rather than shelf-stable canning.
Tradition reference
Savina · Traditional Maltese fruit preserves ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.