STRAWBERRY FIG JAM
Homemade Strawberry Fig Jam! This is a wining flavor combination and a little bit of heaven in a jar. This homemade jam is the real deal, made from fresh strawberries and fresh figs. No Jello added! Sweet!
Provided by Pat Nyswonger
Categories Preserving
Time 7m
Number Of Ingredients 6
Steps:
- Heat the oven to 200°F. Wash and rinse 4, 1-cup canning jars and their lids. Set the jars and lids on a small paper-towel lined sheet pan and transfer to the oven to stay hot.
- Add the sliced fruit to the bowl of a food processor and pulse to chop. Tip the chopped fruit into a 2 or 4 qt saucepan and stir in the lemon juice.
- In a small dish, combine the pectin and 1/4 cup of the sugar, mixing well, then stir into the chopped fruit.
- Adjust the heat under the saucepan to medium-high and bring the mixture to a full, rolling boil while constantly stirring for about 10 minutes.
- Stir in the remaining sugar and the butter. Bring the mixture back to a full, rolling boil for exactly 1 minute while stirring.
- Remove the saucepan from the heat and skim off any foam that may have accumulated on top. Ladle the jam into the hot jars.
- If you want to store the jam in the pantry, follow these instructions on how to process jam. Otherwise, store the jam in the fridge for three months or the freezer for six months.
Nutrition Facts : Calories 70 calories, Fat 0 grams fat, Protein 17 grams protein, ServingSize 2 Tablespoons, Sugar 13 grams sugar
SUPER STRAWBERRY FIG JAM (LOW-SUGAR)
Came up with this low sugar recipe after being overwhelmed by light & heavy syrups while canning whole figs. Lots of figs around here now - free for the picking as not too many folks eat them anymore (Whaaaat?). It has a bright fresh flavor - when DH taste tested he ate all the extra from the first batch (about a 1/2 cup overage). Ordinarily he is a taste & go kind of guy so I knew it was good. I use the extra pectin as I like a firmer set. Leave out the extra pectin if you want a softer set (low sugar pectin seems to set softer for me). I added the extra lemon juice (bottled for the standardized pH) for safety's sake. No point in making the stuff just to get knocked off by it. The lemon definitely enhances.
Provided by Busters friend
Categories Strawberry
Time 1h5m
Yield 6 1/2 pints
Number Of Ingredients 9
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 / NO SUGAR STRAWBERRY JAM
This jam has all the fresh-fruit flavor of fresh strawberry jam but with less sugar.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 32
Number Of Ingredients 5
Steps:
- Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
- Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin
- Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
- Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
- Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 3.8 g
SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - FIG JAM
This SURE.JELL for Less or No Sugar Needed Recipes - Fig Jam uses naturally sweetened black figs to their best advantage-and makes a great gift!
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 6
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.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GINGER FIG JAM
Figs and ginger made sweet to enjoy over cream cheese on toast or top a grilled or roast pork or chicken. Try as a spread in a wrap.
Provided by Rita1652
Categories Fruit
Time 50m
Yield 5 1/2 pint jars
Number Of Ingredients 5
Steps:
- PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE all ingredients in a non reactive heavy bottom pot.
- Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 22 degrees remove cinnamon sticks.
- Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude.
- Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.
Nutrition Facts : Calories 674.5, Fat 0.6, SaturatedFat 0.1, Sodium 2, Carbohydrate 174.2, Fiber 5.9, Sugar 168, Protein 1.6
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