Fig trees are abundant in Paros as in many places all over Greece. And as much as we love eating figs as they are, ripe and picked off the tree, the fresh fruit has a very short shelf life. Preservation methods are of course drying for a healthy super vitamin boost, or preserved in sugar.
We start making this jam as soon as the figs are ripe, usually end of July, beginning of August.
Fig jam is delicious of course with almost any cheese, on Greek yogurt, sweet or savoury simple cheesecakes.
Be bold: use it as a substitute for mustard in salad dressings.
Vegan, salt free, fat free.