Low Sugar Fig Jam Food

SUPER STRAWBERRY FIG JAM (LOW-SUGAR)

Steps:

• Place figs and 1/4 cup bottled lemon juice in a 3 quart saucepan & bring to a boil. Simmer until figs fall apart easily when stirred, about 20 minutes.
• Add strawberries to figs, along with grape juice & the 3 T lemon juice - put the 3 T lemon juice in the one cup measure then fill with grape juice to the one cup measure.
• Sprinkle the pectin into the fruits & mix well to avoid any lumps.
• Bring the fig, strawberry, juice mix to a hard boil that can't be stirred down - watch & stir to avoid scorching.
• Add the sugar & bring to a boil. Boil hard for 3 minutes & then place in hot sterilized jars (I use the boiling water bath to sterilize the jars when they come out of the dishwasher).
• Lid & process 10 minutes for 1/2 pints & 15 minutes for pints.

LOW SUGAR FIG JAM RECIPE

Steps:

• Add figs and sugar to a deep pan and set on the stovetop. Turn the heat to medium-high and bring the mixture to a boil, stirring frequently. let it boil for 5 minutes.
• Turn the heat to medium-low and keep cooking the jam while stirring frequently. It might take anywhere between 15 to 30 minutes for your fruit to soften and for the jam to start to thicken (depending on how juicy the fruit was to begin with).
• When the fruit is soft use a potato masher to mash the fruit as much as you'd like. Add the juice of half a lemon right into the jam. Then add 4-6 lemon seeds to the jam (they have natural pectin in them and will help to thicken the jam). Stir and cook 5-10 more minutes or until the jam reaches your desired thickness.
• To process your jam in a waterbath canner fill the canner with enough water to cover the jars by at least an inch. Set the caner on the stovetop and bring the water to a rolling boil.
• Wash the jars, lids, and rings with hot water and dish soap.
• Fill the jars with the hot jam leaving 1/2 inch headspace. Use the bubble remover to remove air bubbles by scraping it along the inside of the jar. Use a damp paper towel to clean the rim of the jars before you center the lid and close the jars with the bands finger tight.
• Place the filled jars on the rack of the canner, lower them into the boiling water, cover the canner and process the jars in the boiling water for 15 minutes (both pints and half-pints). Make sure to adjust processing time according to the table below if you live above 1000 feet in elevation.
• Once processing time is up, turn the heat off and uncover the canner. Let the jars rest in the hot water for five minutes before you remove them. Set them on a kitchen towel on the counter to cool completely overnight.
• In the morning, check that your jars sealed by pressing the center of the lid. If there is no movement there, your jars have sealed and are ready for storage. Wipe the jars and remove the bands (cause they tend to rust and make it hard to open the jars down the road) and store the jars in the pantry. They should last 12-18 months.

HONEYED FIG AND BLUEBERRY JAM

Steps:

• Mix pectin and sugar together.
• In a large pot add remaining ingredients with the pectin mixture.
• Bring to a full rolling boil. About 10 minutes.
• Test for jelling.
• Pour into sterilized jars leaving 1/4 head space.
• Be sure to remove vanilla bean and cinnamon sticks if used.
• Wipe rims and place sterilized lids and rings on.
• Process in a boiling water bath covered by 2 inches of water.
• Altitude times.
• 1,000-3000 for 5 minutes.
• 3000-6000 for 10 minutes.
• 6000-8000 for 15 minutes.
• 8000-10,000 for 20 minutes.
• Remove jars and cool for 12-24 hours.
• You can remove rings and wipe jars.
• Label.
• Store in a cool dark place.

BLUEBERRY AND FIG JAM-LOW OR NO SUGAR

Steps:

• Mix the dry pectin with about 1/2 cup of sugar or other sweetener.
• Place the blueberries and figs in a heavy non reactive pot with the pectin mixture and cook to a full boil. Stirring often. Add the remaining sugar and bring to a hard boil for 3 minutes. Stir in grand marnier off the flame if using.
• Fill the jars to 1/4 inch head space. wipe any spilled jam off the top, seat the lid and tighten the ring around them.
• Place the boiling water canner covered by at least 2 inch of hot water and process for 5 minutes. Shut off flame, uncover and leave for 5 more minutes. Remove to a draft free spot and cool for 12-24 hours.
• Check for sealing and store out of direct light for 1 year.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - FIG JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Trim stem ends from figs. Finely chop or grind fruit. Measure exactly 2-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in water and lemon juice.
• Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)