Figat (fig jam) / Mermelada de higos

Hey pixels!! It’s Monday again. Can you believe it? I know Monday is a sad day. That’s why I want to make it happier for you, my sweet pixels. Trust me, it’s going to be very sweet if you make this jam recipe.

This is a fig recipe; we make it here, in Menorca. Directions are similar to other jam recipes I’ve read before. So, if you know how to make jam, this will be easy for you.


I supose there are similar recipes in other parts of the world, but this is our local one. We eat this jam with bread and some cheese. Even we make ice cream using this jam. Yes: figat ice cream is real… I don’t have the recipe yet, but if one day you come to Menorca you can try it here…

It’s also good as a pie or cookies filling.

Eat it the way you prefer, my happy pixels. And now, the recipe.


  • 2000g figs (peeled and cubed)
  • 450g sugar
  • orange zest


Weight your ingredients. The figs without their skin should weight exactly 2000g. (Actually the recipe calls for 500g sugar for every 1000g figs, but I think is too sugar, so I’ve reduced the amount). Pour figs and sugar in a big saucepan.

Cook on low heat, stirring constantly. It burns easily. It also helps making the jam. When it has thickened a bit, add orange zest; keep cooking.

You’ll know it’s ready when all the liquid is absorbed and the jam has a nice brown colour.

Keep in mason jars. If you want to keep your jam for a long time, you can seal your jars using a double boiler. Boil them for 20′.

Do you make your own jams at home, my happy pixels? Or do you buy them? Are you going to try this one? Please, let me know in the comments below.


  • 2000g de higos, pelados y cortados a trozos
  • 450g de azúcar
  • piel de naranja rallada finamente


Pesa tus ingredientes. Los higos deberían pesar 2000g sin la piel. (La receta dice 500g de azúcar por cada quilo de higos, pero me ha parecido una cantidad excesiva y la he reducido). Pon higos y azúcar en una olla grande.

Cuece a fuego bajo, removiendo constantemente. Esto evitará que se queme, a la vez que ayuda al proceso de rotura de los higos y formación de la mermelada. Cuando haya espesado un poco, añade la ralladura de naranja; sigue cociendo.

Sabréis que está hecha cuando todo el líquido se haya absorbido y presente un bonito color marrón.

Guardar en tarros de cristal. Si vais a conservarla mucho tiempo, os recomiendo que selléis los tarros hirviéndolos al baño Maria durante 20′.

¿Hacéis vuestras propias mermeladas en casa o las compráis hechas, mis felices pixels? ¿Vais a hacer esta? Podéis dejar un comentario.


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