Croatia figs: Turning a surplus into sweet, homemade jam

For those craving sandwiches, cakes, and cheeses, a very thick and sweet fig jam is a delightful treat to have on pantry shelves. A fig is quite different from zucchinis or apples, which we often have in abundance. In Croatia, people can choose from various types of figs and might even step on them due to their abundance.

It's impossible to visit Croatia and not eat a fig. Fig trees are almost everywhere, especially thriving in Dalmatia. The largest fig clusters are found in parks and also on private properties. Croatians often have an excess of figs, sometimes stepping on the ones that fall to the ground.

Early fall is the best time to eat figs straight from the trees. Their delicateness, softness, and sweetness are unmatched, making it hard to describe their unique taste. The best way to understand is by trying one yourself. 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 a delightful addition to a cheese board, sure to 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's better to secure the jars and pasteurize them right away. Remember, when pasteurizing still-hot jam, you should pour warm water into the pot with the jars. Once it starts boiling, count for about 20 minutes. After that time, remove the jars from the pot and set them upside down for 24 hours. Then, store in a dark and cool place.

Ingredients:

• 2.2 pounds fresh figs
• 5.6 ounces brown sugar
• 1 vanilla bean
• 2 tablespoons lemon juice
• half a teaspoon of cinnamon
• juice from one orange

Preparation:

1. Thoroughly wash and dry the figs, then remove the ends and cut them into smaller pieces, such as 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 the mixture, and once the fruit begins to break down, reduce the heat and cook for about 60-90 minutes until the jam reaches the desired thickness.
4. Pour the still-hot jam into sterilized jars, screw them shut, and set them upside down. Cover the jars with a thick towel or blanket and let them cool for 24 hours.
5. Afterward, store the jam in a basement or another cool, dark place.