Marmellata di Fichi

Donna Adeline’s fig jam

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About


‘Pick in the early morning some small butter-yellow figs, the ones that ripen at the end of August, often growing in the wild, having insignificant seeds. Choose only those figs that show a little bead of nectar at the opening, then sit down in the shade and carefully peel them, putting the peeled fruits unbroken in an earthenware pot.

‘Pour over them an equal quantity of sugar, cover, and leave to make some syrup in a cool place until the next day. Put figs and syrupy sugar in a preserving pan and cook on a lively heat, stirring with a wooden spoon. Add some dried fennel seeds, 2 bayleaves, the zest of lemon cut into tiny strips, and its juice. Skim the froth and after 10 minutes or so the figs should be transparent and still whole, the syrup a wonderful dark amber colour. Put in preserving jars and only close when cold.’

This is nectar. As figs vary with the season, it sometimes takes longer to achieve the perfect density. These figs can be served as a sweet in winter in little glasses. The syrup has the taste of honey. Small black figs, semi-wild, locally called fichi di Morciano, can be used as well.