Figgy Jam Food

HOMEMADE FRESH FIG JAM

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.

WARM STICKY FIGGY PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
• Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
• Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
• Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
• Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
• Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

FIGGY JAM!

Steps:

• Pulse the first three ingredients in a food processor till semi smooth. Or in a blender in batches.
• You`ll be using 5 cups of the puree adding it to a non reactive pot.
• Add all the ingredients but the sugar.
• Bring to a rolling boil stirring to prevent burning.
• Add the sugar and bring back to a rolling boil. Boil for a 3 full minutes.
• Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
• Wipe rims and place lids on add screw tops.
• Process in a hot water canner for 10 minutes.
• Remove and leave in a draft free spot to seal.
• Label and store in a dark cool spot.

VERY YUMMY FIG JAM AND CREAM CHEESE SPREAD OR SALAD DRESSING

Steps:

• Mix cream cheese and jam together and refrigerate for at least two hours.
• Sprinkle nuts on top.
• Serve as a spread/dip with sliced pears, apples, assorted crackers.
• FOR SALAD:.
• mix in the mayonnaise and drizzle over a bed of mixed lettuces, onion and sliced fruit and garnish with dried figs.

HABANERO FIG JAM-HOT AND SPICY GOOD!

Steps:

• Place apple habaneros and 1 cup sugar in food processor and pulse till very fine. Place into a large nonreactive heavy bottom pot. Add everything but the sugar. Stirring in the pectin to dissolve.
• Bring to a full rolling boil,(a boil that doesn`t stop when stirred).
• Add sugar and return to a boil. Boil for 1 minute.
• Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
• Wipe rims and place lids on add screw tops.
• Process in a hot water canner for 10 minutes.
• Remove and leave in a draft free spot to seal for 24 hours.
• Label and store in a dark cool spot.

FIG JAM

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.

FIG JAM

Steps:

• In a large saucepan, combine figs and water; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 12-14 minutes, stirring occasionally. Add wine; cook 6-8 minutes longer or until liquid is almost evaporated, stirring occasionally., Remove from heat; stir in honey, lemon zest and salt. Cool slightly. Process in a food processor until blended. Transfer to covered jars; refrigerate up to 1 week.