HOMEMADE FRESH FIG JAM
This homemade fig jam recipe is made without pectin. The figs are combined with lemon juice and sugar and then simmered until they reach the gel stage.
Provided by Diana Rattray
Categories Jam / Jelly
Time 2h40m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest.
- Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.
- While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil, reduce heat, and keep jars in the water.
- Put water in a separate saucepan, bring to a simmer, reduce heat to low, and add the jar lids. Keep in the hot water until ready to use. Do not boil.
- After cooking the fig mixture for 1 hour, attach a candy thermometer to the side of the pan, making sure the tip of the thermometer doesn't touch the pan's bottom, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep it from scorching.
- Cook to 220 F and remove from the heat. Or, test a small amount on a very cold saucer by putting the saucer in the freezer for a few minutes, adding a little of the fig mixture on it, and returning the saucer to the freezer for one minute. When a good gel stage is reached (220 F), the surface of the fruit mixture will wrinkle slightly when pushed with a finger or teaspoon.
- Fill the prepared jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe the jar rims and threads with a wet paper towel. Place the lids on the jars using tongs or a jar magnet then screw on the rings.
- Place the jars on a rack in the hot water inside of the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring jars to a boil for 10 minutes.
- Using canning tongs, remove the jars and place them on top of a clean towel on a flat work surface. Listen for a popping sound, which indicates a good seal, and tighten the rings.
- Let the jars cool to room temperature and store in a cool, dry, dark place.
Nutrition Facts : Calories 59 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 14 g, Fat 0 g, ServingSize 4 cups (64 servings), UnsaturatedFat 0 g
DRUNKEN FIG JAM
Make and share this Drunken Fig Jam recipe from Food.com.
Provided by Mom2Rose
Categories Fruit
Time 1h5m
Yield 6 1/2 pint jars, 6 serving(s)
Number Of Ingredients 5
Steps:
- Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.
- Cut peel into matchstick-size strips (about 3 tablespoons).
- Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
- Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.
- Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes.
- Remove from heat.
- Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
- Remove any air bubbles.
- Wipe jar threads and rims with clean damp cloth.
- Cover with hot lids; apply screw bands.
- Process jars in pot of boiling water 10 minutes.
- Cool jars completely.
- Store in cool dark place up to 1 year.
FIG JAM
Fig jam is a perfect way to preserve a surfeit of this seductive fruit. The added touch here, beyond the fruit, sugar and lemon juice, is the small amount of balsamic vinegar, which intensifies the sometimes elusive flavor of the figs. This jam is wonderful stirred into plain yogurt.
Provided by Martha Rose Shulman
Categories jams, jellies and preserves, side dish
Time 3h30m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- In a large bowl, toss together chopped figs and half the sugar. Cover bowl with plastic wrap and refrigerate for 1 hour.
- Transfer figs and sugar to a small stainless or enameled saucepan. (The pan should not be more than twice the volume of the fruit and sugar mixture.) Over medium heat, bring to a boil, stirring with a heatproof rubber spatula. When mixture comes to a boil, scrape back into bowl and cover with plastic. Let cool, then refrigerate overnight.
- Scrape fig mixture back into the saucepan. Have a skimmer and a bowl of water handy. Place a small plate in the refrigerator. Bring fruit back to a boil over medium heat, stirring. When mixture comes to a boil, stir in remaining sugar, the lemon juice and the balsamic vinegar. Boil, stirring, until mixture is thick but not too concentrated, 10 to 15 minutes. Skim off any foam that rises, dipping the skimmer into the bowl of water to remove the foam.
- To test for doneness, remove plate from refrigerator and place a spoonful of the jam on it. Wait about 20 seconds and tilt the plate. The jam should only run slightly, and slowly. Boil a little longer if it seems too runny, but take care not to cook it until too thick. It needs to be spreadable.
- Transfer to a bowl or a sterilized jar. Cover and let cool, then refrigerate.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 0 grams, Carbohydrate 99 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 96 grams
FIG JAM
Steps:
- Place the figs in a large pot or a Dutch oven and add the water. Cover and bring to a boil over medium-high heat, then decrease the heat to medium-low to maintain a gentle simmer. Cook until the figs are completely soft and tender, about 15 minutes.
- In a food processor fitted with the metal blade or in a blender, purée the figs and their cooking liquid (if using a blender, don't fill the jar more than halfway, as the hot liquid might burst through the top when the blender is turned on). Or, pass the figs through a food mill.
- Return the purée to the pot. Stir in the sugar and lemon juice. Cook over medium heat until thickened, stirring constantly to prevent the mixture from burning on the bottom, until the jam is thick appears slightly jelled. (Because figs are low in pectin, the wrinkle test, page 256, won't work with this jam.)
- Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
- Storage
- The jam will keep for at least 6 months in the refrigerator.
- Variation
- Before ladling into jars, stir in 1/2 cup (80 g) coarsely chopped Soft-Candied Citrus Peel (page 253) made with lemons.
FIG JAM
Give the gift of homemade fig jam to family and friends. It's the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt
Provided by Esther Clark
Categories Condiment
Time 40m
Yield Makes 2 x 500ml jars
Number Of Ingredients 4
Steps:
- Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
- Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.
Nutrition Facts : Calories 49 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.02 milligram of sodium
FIG JAM
It has been years since I have done any canning. I have made this recipe over and over. It actually won me a couple of ribbons in State Fairs.
Provided by PaulaG
Categories Fruit
Time 2h
Yield 4 cups
Number Of Ingredients 4
Steps:
- Add figs, honey, and lemon juice to medium size saucepan.
- Bring to a boil, lower heat and cook until thick; approximately 1 hour, stirring frequently.
- Add walnuts and cook an additional 10 to 15 minutes.
- Pour hot jam into steralized 1/2 pint jars, put on cap, screw band firmly tight.
- Process in boiling water bath for 10 minutes or as recommended for your altitude.
Nutrition Facts : Calories 708.2, Fat 19.1, SaturatedFat 1.8, Sodium 7.4, Carbohydrate 144.2, Fiber 2.3, Sugar 140.2, Protein 5
FIG JAM
A spiced fig jam to serve on toast for breakfast or to upgrade your next PB&J. The jam will keep in the refrigerator for about 2 weeks.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 16
Number Of Ingredients 8
Steps:
- Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
- While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
- Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.
Nutrition Facts : Calories 47 calories, Carbohydrate 12.6 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.4 g, Sodium 2.5 mg, Sugar 6.9 g
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FIG JAM RECIPE - GRACE PARISI | FOOD & WINE
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- In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.
- Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
- Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
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- Pull the stems off the figs, then puree them in a food processor until mostly smooth (a few chunks are okay to give it some texture).
- Transfer the fig paste to a medium-sized heavy-bottomed (but not cast iron) pot. Stir in the sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce heat to medium.
- Boil, stirring nearly constantly, until it becomes jam-like in consistency. At this point it’ll look kind of shiny and will fall off a spoon in bigger clumps or sheets, as opposed to small drips. If you are unsure, turn off the heat and place a bit of the jam on a cold plate (stuck in the freezer before you begin), let it sit for a minute or so, then check the consistency to see if it is jam-like. If needed, return to the heat for a few more minutes.
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