Step 1

Rinse the fresh figs well, let them dry naturally or dry with a kitchen towel. Make sure there is no moisture or water droplets on the figs. They should be thoroughly dry.

Step 2

Trim the upper stalks and chop the figs.

Step 3

In a thick bottomed pan, add the chopped figs and water.

Step 4

On a low to medium-low heat, cook the figs.

Step 5

After 4 to 5 minutes, add the jaggery powder or sugar.

Step 6

Continue to cook the fig mixture on low heat for about 35 to 40 minutes or as needed, stirring frequently. Mash the figs while you stir them. Keep in mind that the cooking time of the jam will vary with the kind of pan, size of pan and the heat intensity.

Step 7

If the mixture looks dry to you, then add some tablespoon or about ¼ cup hot water.

Step 8

Check for doneness of the jam by doing any of the below tests. Take a spoonful of fig jam on a cold plate and let it cool. If it sets on cooling and there is no water separation, this means the jam is done.Or take the fig jam in a spoon and allow it to fall. If the jam falls in the form of sheet, it is done and ready to be bottled.

Step 9

Lastly, add the ground cinnamon and lemon juice. Mix well.

Step 10

Remove the pan from the stove-top and place on the kitchen countertop.

Step 11

Cover the pan loosely with a kitchen towel and allow the jam to cool at room temperature.

Step 12

When the Fig Jam is completely cooled, pour into a sterilized clean glass jar.

Step 13

Keep the jam in refrigerator. The fig jam keeps well for about a month in the refrigerator.