White Grape Jam With Fresh Figs Food
WHITE GRAPE JAM WITH FRESH FIGS
Figs and white grapes are in season around the same time, and together they make an unusual jam.
Provided by sophie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT25m
Yield 40
Number Of Ingredients 4
Steps:
- Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Place chopped grapes in a large pot and slowly heat until they release some juice. Coarsely mash with an immersion blender. Add sliced figs.
- Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Ladle grape jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 19.2 g
FIG AND GRAPE PRESERVES
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place first 5 ingredients in medium sauce-pan. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, cover and simmer 10 minutes. Uncover and increase heat to medium; simmer until liquid is reduced to syrup, stirring frequently, about 10 minutes. Transfer to bowl. Stir in lemon juice. Cool. (Can be made 1 week ahead. Cover; chill.)
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.
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
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