Fresh Lavendar Fig Jam Recipes

FRESH LAVENDAR-FIG JAM

Fresh Lavendar-Fig Jam image

Really a conserve being it has nuts and pieces of fruit. This sweet yummy conserve has a hints of lavender and ginger. Great for filling cookies or as a spread. If you can't get lavender it still will be great. You can use flavered sugars or just the good old stand by white sugar! No pectin here for it jells up nicely without it.

Provided by Rita1652

Categories Lemon

Time 35m

Yield 7 1/2 pint jars, 35 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 cups sugar (or Flavored Sugar or Splenda or Lavender Sugar With Vanilla)
1 tablespoon candied ginger
2 tablespoons fresh lavender blossoms
1 3/4 lbs fresh figs, rinsed
1 lemon, juice and zest of
2 tablespoons pine nuts

Steps:

In a food processor place sugar, lavender, and ginger process to make the ginger and lavender into bits. The sugar will become somewhat powdered. Place into a large heavy bottom pot.
Place the figs and lemon juice and zest into the processor and pulse 5 to 6 times just to a coarse chop. Add to pot with sugar.
Heating to a slow boil then raise heat to a fast rolling boil for 15 minutes stirring most the time. At this point you`ll see the juice turn vibrant dark red and it is pretty syrupy. Add the pine nuts.
Spoon into sterilized jars.
Process for 10 minutes in a hot water bath.

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

Ingredients

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

HONEYED FIGS WITH SWEET RED WINE AND LAVENDER JAM

Honeyed Figs With Sweet Red Wine and Lavender Jam image

No Pectin jam. This can be spread on you favorite bread/ toast! It is a thinner jam which makes it great to glaze a chicken, duck, pork roast at the end of cooking. Or to serve as a condiment with the choice of roasted or grilled meats. Top a slice of cheese cake or scoop of ice cream with some for an elegant dessert.

Provided by Rita1652

Categories Lemon

Time 1h

Yield 12 4 ounce jars, 50 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon dried lavender
1 tablespoon sugar
4 lbs fresh figs, 8 cups washed
1 cup sugar
1 cup honey
1 cup sweet red wine (I used home made with Marechal, Alcante, Seyval, Ravat grapes. 8/26/12 I used a tawny port)
2 lemons, juice and zest of or 1/2 cup bottled lemon juice

Steps:

In a coffee grinder place 1 tablespoon sugar and lavender, and process to make the lavender into fine bits. The sugar will become somewhat powdered.
Place into a large heavy bottom pot.
Place the figs and remaining sugar, into the processor and pulse 5 to 6 times just to a coarse chop: add to large pot with honey, wine, lemon juice and zest.
Heating to a slow boil then raise heat to a fast rolling boil for 15 minutes stirring most the time. At this point you`ll see the juice turn vibrant red.
Spoon into sterilized jars.
Process for 10 minutes in a hot water bath.

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