Green Fig Jam Recipes
HOMEMADE FRESH FIG JAM
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
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
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
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
GREEN FIG JAM RECIPE
Steps:
- Carefully grate off the peel of each fig and cut a cross into the blossom end.
- Soak figs in water and lime mixture overnight. Wash thoroughly to remove all traces of lime.
- Boil figs in water and bicarbonate of soda until tender; drain. Make the basic syrup, adding cinnamon and ginger, then add the figs.
- Boil slowly until syrup is thick and figs are shiny. Bottle in sterilised jars while still hot.
Nutrition Facts :
FREEZER FRESH FIG JAM
This is a wonder recipe - good on toast, fabulous on crackers and brie and just lovely on vanilla ice cream.
Provided by NannyMarvel
Categories Low Protein
Time 1h20m
Yield 2 pints
Number Of Ingredients 6
Steps:
- Place figs in pot and add the sugar, lemon juice, lemon zest, cinnamon and salt.
- Combine ingredients and begin mashing them using a potato masher or fork. They should mash quite easily if they are ripe. (You can also use a blender) Leaving little chunks is nice to give the jam more interest.
- Turn heat to medium high and bring to a strong simmer. Stir occasionally.
- Cover the pot and turn the heat down so that the fig mixture simmers steadily for 1 hour.
- Give the mixture an occasional stir and make sure it does not burn or scorch. This is especially important in the last 1/2 hour. You'll see it begin to thicken.
- After an hour, remove the cover and cook for another 5-10 minutes or until the jam is thick.
- Cool completely - it will continue to thicken as it cools.
- Fill your containers and freeze the ones you want to use later.
Nutrition Facts : Calories 1672.4, Fat 2.1, SaturatedFat 0.4, Sodium 300.9, Carbohydrate 432.9, Fiber 20.4, Sugar 410.8, Protein 5.2
FIG JAM
Looking for something different to serve with your cheese, try this recipe. It pairs well with sharp, salty cheeses. Simple to make.
Provided by School Chef
Categories Low Protein
Time 20m
Yield 2 cups, 18 serving(s)
Number Of Ingredients 4
Steps:
- Chop figs.
- Place all ingredients in small sauce pan
- Simmer until friut is very soft and water is almost gone.
- Cool for 10 minutes
- Puree in processor until all the fruit is blended well.
- Chill until ready to serve.
Nutrition Facts : Calories 45.2, Fat 0.1, Sodium 1.3, Carbohydrate 11.7, Fiber 0.9, Sugar 10.1, Protein 0.3
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- In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.
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