Black Mission Fig Jam Recipes

BLACK MISSION FIG PRESERVES

Black Mission Fig Preserves image

A delectable fig preserves inspired by my grandmother's old recipe.

Provided by Abbie W

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h

Yield 18

Number Of Ingredients 8

Ingredients

2 cups fresh Black Mission figs, stemmed and halved
1 cup white sugar
1 cup water
1 tablespoon lime juice
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground white pepper
1 13-ounce jar with lid

Steps:

Scoop the flesh from the figs with a spoon and discard the peels. Bring sugar and water to a boil in a large saucepan over medium-high heat, stirring until sugar has dissolved. Stir in fig pulp, lime juice, cinnamon, ginger, and white pepper. Cook, stirring often, until a candy thermometer reads 210 degrees F (100 degrees C), about 20 minutes.
While preserves are cooking, sterilize jar and lid in boiling water for at least 5 minutes. Pack the hot preserves into the sterilized jar to within 1/4 inch of the top. Top the jar with the sterilized lid and let cool before storing preserves in the refrigerator.

Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 14.1 g

BLACK MISSION FIG JAM

BLACK MISSION FIG JAM image

Categories Condiment/Spread Fruit Breakfast Vegan

Yield 1 1/4 cups

Number Of Ingredients 7

Ingredients

1/2 pound dried black Mission figs, stemmed, thinly sliced
1 cup (or more) water
2 tablespoons mild-flavored (light) molasses
3/4 teaspoon whole grain Dijon mustard
3/4 teaspoon sugar
1/2 teaspoon (scant) freshly ground black pepper
1/4 teaspoon coarse kosher salt

Steps:

Combine figs, 1 cup water, and all remaining ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring occasionally. Reduce heat to low. Cook uncovered until figs are very soft and jam is thick, stirring and adding more water by tablespoonfuls to keep jam from sticking, about 45 minutes. Puree jam in processor, adding water by teaspoonfuls to thin, if desired. Transfer to bowl.

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