Fig Sesame Jam Recipes

FIG-SESAME JAM

Fig-Sesame Jam image

Categories Condiment/Spread Fruit Lemon Fig Summer Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 6

Ingredients

1 1/4 cups sugar
3/4 cup water
2 lb firm-ripe fresh figs, trimmed and quartered
2 (3- by 1-inch) strips fresh lemon zest
2 tablespoons fresh lemon juice
1/4 cup sesame seeds, toasted

Steps:

Simmer sugar and water in a large heavy saucepan, stirring, until sugar is dissolved. Gently stir in figs, zest, and lemon juice and simmer, uncovered, stirring occasionally, until thick and syrupy, 1 3/4 to 2 hours. Gently stir in sesame seeds.

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

Ingredients

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

FIG JAM

Fig Jam image

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 9

Ingredients

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

Fig Jam image

Provided by Mourad Lahlou

Categories Condiment/Spread Food Processor Low Fat Low Cal Fig Summer Healthy Low Cholesterol Simmer Boil Bon Appétit

Yield Makes 2 1/4 cups

Number Of Ingredients 14

Ingredients

2 1/2 cups water
12 ounces fresh Brown Turkey figs, quartered (about 1 3/4 cups)
12 ounces fresh black Mission figs, quartered (1 3/4 cups)
1 cup (packed) golden brown sugar
1/2 cup dry Sherry
1/4 cup sugar
3 tablespoons red wine vinegar
2 tablespoons minced shallot
1 garlic clove, minced
1 cinnamon stick
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1 tablespoon argan oil*
1 tablespoon grated lemon peel

Steps:

Bring all ingredients except argan oil and lemon peel to boil in large saucepan. Simmer until mixture is syrupy and figs are tender, stirring often, about 25 minutes. Add more water by 1/4 cupfuls if mixture is too thick. Remove cinnamon stick. Transfer mixture to processor; pulse until almost smooth. Mix in argan oil and lemon peel.
Cover jam and chill. Bring to room temperature before serving.

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