Fig Jam Recipes

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FIG JAM



Fig Jam image

A spiced fig jam to serve on toast for breakfast or to upgrade your next PB&J. The jam will keep in the refrigerator for about 2 weeks.

Provided by Buckwheat Queen

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

Time 40m

Yield 16

Number Of Ingredients 8

1 ½ pounds ripe figs, chopped
⅓ cup water
¼ cup coconut sugar
1 cinnamon stick
⅛ teaspoon ground allspice
⅛ teaspoon freshly ground mixed peppercorns
½ lemon, juiced
⅔ (.25 ounce) packet agar-agar powder

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.

Nutrition Facts : Calories 47 calories, Carbohydrate 12.6 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.4 g, Sodium 2.5 mg, Sugar 6.9 g

HOMEMADE FRESH FIG JAM



Homemade Fresh Fig Jam image

This homemade fig jam recipe is made without pectin. The figs are combined with lemon juice and sugar and then simmered until they reach the gel stage.

Provided by Diana Rattray

Categories     Jam / Jelly

Time 2h40m

Number Of Ingredients 3

3 pounds ​ fresh figs (ripe, washed, quartered, stems removed)
2 cups granulated sugar
1 lemon (juice and finely grated zest)

Steps:

  • Gather the ingredients.
  • In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest.
  • Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.
  • While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil, reduce heat, and keep jars in the water.
  • Put water in a separate saucepan, bring to a simmer, reduce heat to low, and add the jar lids. Keep in the hot water until ready to use. Do not boil.
  • After cooking the fig mixture for 1 hour, attach a candy thermometer to the side of the pan, making sure the tip of the thermometer doesn't touch the pan's bottom, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep it from scorching.
  • Cook to 220 F and remove from the heat. Or, test a small amount on a very cold saucer by putting the saucer in the freezer for a few minutes, adding a little of the fig mixture on it, and returning the saucer to the freezer for one minute. When a good gel stage is reached (220 F), the surface of the fruit mixture will wrinkle slightly when pushed with a finger or teaspoon.
  • Fill the prepared jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe the jar rims and threads with a wet paper towel. Place the lids on the jars using tongs or a jar magnet then screw on the rings.
  • Place the jars on a rack in the hot water inside of the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring jars to a boil for 10 minutes.
  • Using canning tongs, remove the jars and place them on top of a clean towel on a flat work surface. Listen for a popping sound, which indicates a good seal, and tighten the rings.
  • Let the jars cool to room temperature and store in a cool, dry, dark place.

Nutrition Facts : Calories 59 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 14 g, Fat 0 g, ServingSize 4 cups (64 servings), UnsaturatedFat 0 g

FIG JAM



Fig Jam image

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 9

1 teaspoon canola or vegetable oil
3 shallots, diced
1 cup red wine
1/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/4 cup Homemade Beef Stock, veal broth, or canned low-sodium beef broth, skimmed of fat
3/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1/4 cup sugar
1 rounded cup dried mission figs, quartered

Steps:

  • Place a medium skillet over medium heat and, when it is hot, add the oil. Add the shallots, and cook until they are softened, about 3 minutes. Deglaze with the red wine, and reduce by half. Add the broths and vinegar, and reduce by half. Add the rosemary and sugar.
  • Lower the heat to low, and cook until the sugar has melted, 3 to 5 minutes. Add the figs, and cook, stirring occasionally, until they are rehydrated, about 10 to 12 minutes. Cook until the mixture has the consistency of a liquidy jam, 10 to 12 minutes. Use immediately; or cover, and refrigerate up to 5 days.

FIG JAM WITH ROSEMARY



Fig Jam With Rosemary image

Ripe figs lend their subtle sweetness to this chunky jam. Lemons add a necessary sparkle, and fresh rosemary balances the tanginess. You can substitute other woodsy herbs, such as thyme, marjoram or oregano, or add spices, such as black pepper, but additional seasonings should complement rather than overpower the figs. This jam involves little preparation but yields tasty results: Use it as a spread for warm toast, to serve alongside salty cheese or as a topping for meat dishes.

Provided by Yewande Komolafe

Categories     jams, jellies and preserves

Time 45m

Yield 3 to 4 cups

Number Of Ingredients 6

2 pounds fresh ripe figs, stemmed and chopped (about 6 cups)
4 large sprigs fresh rosemary (wrapped and tied in cheesecloth)
2 cups granulated sugar
2 tablespoons lemon zest (from about 4 lemons)
1/4 cup lemon juice (from 1 to 2 lemons), plus more to taste
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste

Steps:

  • Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
  • Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
  • Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
  • Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.

FIG JAM



Fig Jam image

Categories     Fig     Summer     Simmer     Boil

Yield makes 4 cups (1.25 kg)

Number Of Ingredients 4

3 pounds (1.35 kg) fresh figs, hard stems removed, and quartered
1/2 cup (125 ml) water
3 cups (600 g) sugar
1/4 cup (60 ml) freshly squeezed lemon juice

Steps:

  • Place the figs in a large pot or a Dutch oven and add the water. Cover and bring to a boil over medium-high heat, then decrease the heat to medium-low to maintain a gentle simmer. Cook until the figs are completely soft and tender, about 15 minutes.
  • In a food processor fitted with the metal blade or in a blender, purée the figs and their cooking liquid (if using a blender, don't fill the jar more than halfway, as the hot liquid might burst through the top when the blender is turned on). Or, pass the figs through a food mill.
  • Return the purée to the pot. Stir in the sugar and lemon juice. Cook over medium heat until thickened, stirring constantly to prevent the mixture from burning on the bottom, until the jam is thick appears slightly jelled. (Because figs are low in pectin, the wrinkle test, page 256, won't work with this jam.)
  • Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
  • Storage
  • The jam will keep for at least 6 months in the refrigerator.
  • Variation
  • Before ladling into jars, stir in 1/2 cup (80 g) coarsely chopped Soft-Candied Citrus Peel (page 253) made with lemons.

FIG JAM



Fig Jam image

I have had a love of figs ever since I had an amazing appetizer that used a combination of them with blue cheese and prosciutto. Since then, I created this fig jam and have used it as a glaze on our Easter ham, smeared it on a bagel with cream cheese and dolloped on pizza. &mdashMonica Keleher, Methuen, Massachusetts

Provided by Taste of Home

Time 30m

Yield 2 cups.

Number Of Ingredients 6

2 cups chopped dried figs
2 cups water
1/2 cup white wine
2 tablespoons honey
1 teaspoon grated lemon zest
1/4 teaspoon salt

Steps:

  • In a large saucepan, combine figs and water; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 12-14 minutes, stirring occasionally. Add wine; cook 6-8 minutes longer or until liquid is almost evaporated, stirring occasionally., Remove from heat; stir in honey, lemon zest and salt. Cool slightly. Process in a food processor until blended. Transfer to covered jars; refrigerate up to 1 week.

Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.

FIG JAM



Fig jam image

Give the gift of homemade fig jam to family and friends. It's the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt

Provided by Esther Clark

Categories     Condiment

Time 40m

Yield Makes 2 x 500ml jars

Number Of Ingredients 4

1kg ripe figs , quartered
1 large orange , zested
400g granulated sugar
1 lemon , juiced, plus strips of zest, to serve (optional)

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.

Nutrition Facts : Calories 49 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.02 milligram of sodium

FIG JAM



Fig Jam image

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

3 cups of peeled figs, coarsly chopped
2 cups honey
1 cup of chopped walnuts
2 tablespoons lemon juice

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

FIG JAM



Fig Jam image

Fig jam is a perfect way to preserve a surfeit of this seductive fruit. The added touch here, beyond the fruit, sugar and lemon juice, is the small amount of balsamic vinegar, which intensifies the sometimes elusive flavor of the figs. This jam is wonderful stirred into plain yogurt.

Provided by Martha Rose Shulman

Categories     jams, jellies and preserves, side dish

Time 3h30m

Yield About 2 cups

Number Of Ingredients 4

1 1/4 pounds/600 grams ripe figs, cut in small dice
2 1/2 cups/480 grams sugar, divided
2 1/2 tablespoons fresh strained lemon juice
2 teaspoons balsamic vinegar

Steps:

  • In a large bowl, toss together chopped figs and half the sugar. Cover bowl with plastic wrap and refrigerate for 1 hour.
  • Transfer figs and sugar to a small stainless or enameled saucepan. (The pan should not be more than twice the volume of the fruit and sugar mixture.) Over medium heat, bring to a boil, stirring with a heatproof rubber spatula. When mixture comes to a boil, scrape back into bowl and cover with plastic. Let cool, then refrigerate overnight.
  • Scrape fig mixture back into the saucepan. Have a skimmer and a bowl of water handy. Place a small plate in the refrigerator. Bring fruit back to a boil over medium heat, stirring. When mixture comes to a boil, stir in remaining sugar, the lemon juice and the balsamic vinegar. Boil, stirring, until mixture is thick but not too concentrated, 10 to 15 minutes. Skim off any foam that rises, dipping the skimmer into the bowl of water to remove the foam.
  • To test for doneness, remove plate from refrigerator and place a spoonful of the jam on it. Wait about 20 seconds and tilt the plate. The jam should only run slightly, and slowly. Boil a little longer if it seems too runny, but take care not to cook it until too thick. It needs to be spreadable.
  • Transfer to a bowl or a sterilized jar. Cover and let cool, then refrigerate.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 0 grams, Carbohydrate 99 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 96 grams

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2022-04-30 Prepare the fruit by removing the step and chop, add to a large pot. Add the lemon, cinnamon, nutmeg and butter to the pot. Measure ¼ cup of the sugar and mix it with the pectin. Combine figs with the sugar and pectin, mix well and set it on the burner. Turn stove on high and bring to a boil, stirring constantly.
From bowl-me-over.com


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