Fig Apple Jam Recipes

SPICED FIG AND APPLE JAM

Steps:

• Combine apple and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 20 minutes or until apple is soft. Add figs and juice; simmer, covered, 10 minutes.
• Measure fruit mixture; allow ¾ cup (165g) sugar for each cup of mixture. Return mixture and sugar to pan with remaining ingredients; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, about 45 minutes or until jam gels when tested.
• Pour into hot sterilised jars; seal immediately.

CALIFORNIA FIG AND APPLE JAM

Steps:

• Combine the apples, fresh figs, grapes, dried figs, cardamom, cinnamon, vanilla bean paste and lemon oil or orange blossom water in a large saucepan or pot set over medium heat. Cook, uncovered, stirring occasionally, for 55 to 60 minutes, until the fruit softens and releases its juices.
• Remove from the heat, cool slightly and then run through a food mill or push through a fine-mesh sieve set over a bowl. Discard the solids. Use immediately or cover and refrigerate for up to 3 weeks.

FIG APPLE JAM

Steps:

• Put figs, apples, orange and lemon rinds through food processor or chop fine with knife.
• Place in heavy kettle.
• Add water.
• Boil for 10 minutes, reduce to simmer and cook 10 minutes more.
• Add sugar and salt.
• Mix well with spoon and simmer for an additional 20 minutes, stirring often.
• Add fruit juice; mix well.
• Pour into hot sterilized jars.
• Seal and keep in a cool place.

FIG JAM

Steps:

• Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
• While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
• Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

FIG JAM

Steps:

• Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
• Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.

APPLE JAM

Steps:

• Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
• Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
• Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
• Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
• Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.