Ingredients
- 1.2 kg fresh figs, stemmed and quartered
- 400 ml Quebec maple syrup
- 75 ml lemon juice
- 1 tsp finely grated lemon zest
- 1 pinch salt
Method
- Combine the figs, maple syrup, lemon juice, zest, and salt; macerate for 20 minutes.
- Simmer gently for 15 minutes, then mash about one-third of the fruit.
- Boil uncovered for 20–25 minutes until thick and the temperature reaches about 104 °C.
- Fill sterilized hot jars, seal, and process in boiling water for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 600 g white sugar
Conversion used: Replace 600 g sugar with 400 ml maple syrup; omit the 100 ml water used in some classic fig-jam formulas and rely on fruit juice for the cooking liquid.
Why Quebec maple syrup: Maple complements the fig's raisin-like depth and keeps the jam softly aromatic. It is a practical Québec adaptation of a preserved Mediterranean fruit.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →