Fig jam is made from ripe figs cooked with sugar and a little lemon. It can be chunky or smooth and is a favourite on the Azerbaijani tea table.
What is Fig Jam?
Fig jam (əncir mürəbbəsi) is ripe figs cooked with sugar and a little lemon juice until thick. The figs can be left in chunks or mashed. The result is sweet, with a deep fig flavour. Figs grow well in Azerbaijan; the jam is a common homemade and commercial preserve, served with tea or with cheese.
How do you eat Fig Jam?
Eat it with tea a spoonful in the tea or on the side or spread on bread. It is classic with white cheese: a bite of cheese with a bit of fig jam is a standard combination. The jam is thick and sweet; a little goes a long way.
Are the figs cooked whole or mashed?
Both exist. Some cooks cut figs into pieces and cook them so they keep shape (chunky jam). Others mash or blend them for a smoother spread. In Azerbaijan you will find both styles; chunky is common for home-made fig jam.
The Absheron Yellow Figs
While you can make jam from any fig, the absolute best Fig Jam in Azerbaijan is made from the famous "Sari Encir" (Yellow Figs) grown in the sandy, sun-baked soil of the Absheron peninsula near Baku. These figs are relatively small but pack an explosive, honey-like sweetness. They are so delicate that they must be picked at dawn and turned into jam on the exact same day, otherwise they begin to ferment.
The No-Water Rule
Authentic Azerbaijani Fig Jam is made without adding a single drop of water. Because figs are naturally so sweet and juicy, adding water would dilute the flavor and cause the jam to spoil quickly. Instead, the whole, washed figs are layered in a large copper basin with massive amounts of dry sugar and left overnight. By morning, the sugar extracts the natural juices from the fruit, creating a pure fig syrup in which they are then gently boiled.
