Blueberry And Fig Jam Low Or No Sugar Recipes

BLUEBERRY-FIG JAM

Steps:

• Mash blueberries with a fork in a small bowl. Transfer to a 3 1/2-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar. Lightly pulse with an immersion blender until mostly smooth, with some chunks remaining for texture.
• Place the pot on the stove over medium-high heat. Stir continuously as it comes to a boil. Reduce heat to low, and stir periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
• When jam has thickened, remove from heat and allow to cool slightly, about 10 minutes. Pour jam into a clean jar with a hermetic seal. Allow to cool completely before refrigerating.

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.