Map of Specialties: Wild Fig Jam – The Taste of the Southeast

This last gloomy period since March, when we are all waiting for the sun to "burst" out, we decided to dedicate to the food that is popular in various regions of Macedonia. Maybe we don't have much sun, but instead, we will have a mix of flavors.

As nostalgics for the southern regions of Macedonia, we decided to start with the specialty of the Southeast.

You who are reading this text right now have surely already heard of “Wild Fig Jam,” and most of you have tasted it. This sweet delight is traditionally made in the municipalities of Gevgelija, Valandovo, Bogdanci, and Dojran, where wild figs abound.

In the past, it was common for the men in the families to go harvest the small green fruits when they started to ripen, while the women were responsible for cleaning the figs and preparing the jam, all the way to vacuum-sealing it in jars.

For those who haven’t experienced it firsthand, it’s important to know that making “Wild Fig Jam” is a long and labor-intensive process. Harvesting the figs is not easy or simple, considering the characteristics of the fig leaves and the way its branches grow and spread from the stem.

As for the production process, it begins with boiling the fruit up to ten times in order to remove the bitter milky layer that the fruit contains, before adding it to the syrup.

Usually, lemon juice or citric acid is added to help the figs retain their characteristic color and shape. After the preparation process is complete, the jam is stored in glass jars kept on shelves in homes.

Wild fig jam in Macedonia is often made for home use. If you travel to the southern part of the country and stay with a local family, be sure that someone will offer you some jam while you enjoy your coffee. It is rare to find families that combine it with ice cream or pancakes.