In what ways do Maltese farmers transform figs into jams or preserves?

Maltese farmers have a long tradition of cultivating figs, a fruit particularly cherished for its sweetness and versatility. When transforming figs into jams or preserves, they begin by carefully selecting ripe, fresh figs, often handpicked to ensure optimal quality. These figs are gently washed and then chopped into small pieces to prepare them for cooking. The process typically involves slowly simmering the fruit with sugar, which acts as a natural preservative, and sometimes a little lemon juice to enhance the flavor and balance the sweetness.

The cooking is usually done in large, heavy-bottomed pots to prevent burning and to allow the mixture to thicken gradually. Farmers monitor the jam closely, stirring continuously to achieve the desired consistency while allowing the natural flavors of the figs to concentrate. Traditional methods may also involve the addition of natural local ingredients like citrus zest or spices to add complexity and a distinctive Maltese character.

Once the jam reaches the right texture—a balance between smoothness and chunkiness—it is poured into sterilized jars while still hot, creating a vacuum seal as it cools. This method ensures the preserve remains fresh and safe for long-term storage, allowing families to enjoy Maltese figs beyond their natural season. The final product is often a richly fragrant, thick spread with pleasant fruity acidity, reflecting the care and expertise Maltese farmers put into this time-honored culinary tradition.