Heavenly Fig Jam Recipes

FRESH FIG FREEZER JAM

Fresh Fig Freezer Jam image

A recipe to make fresh fig jam with CERTO® pectin. No cooking!

Provided by hellomelissa

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

Time 30m

Yield 96

Number Of Ingredients 4

Ingredients

5 cups white sugar
3 cups stemmed and coarsely chopped figs
⅓ cup lemon juice
2 (3 ounce) pouches liquid pectin (such as CERTO®)

Steps:

Mix sugar and figs together in a large glass or plastic bowl; set aside for sugar to slightly dissolve, stirring occasionally, about 15 minutes.
Stir lemon juice and pectin together in a glass or plastic bowl. Stir lemon juice mixture into fig mixture until sugar is fully dissolved. Pour fig mixture into sterilized plastic canning containers, leaving 1/4 inch at the top. Cover containers and refrigerate or freeze.

Nutrition Facts : Calories 44.5 calories, Carbohydrate 11.6 g, Fiber 0.2 g, Sodium 0.2 mg, Sugar 11.3 g

NOVA SCOTIA HEAVENLY JAM

Nova Scotia Heavenly Jam image

This is sooo good. I have this on a recipe card and don't know where it came from, but the name on the card is L. Gillis. Thanks L. We've enjoyed this for years!

Provided by IslandGirl

Categories Sauces

Time 2h55m

Yield 8 pints

Number Of Ingredients 4

Ingredients

5 cups rhubarb
5 cups sugar
1 can pineapple (crushed or cubed)
1 1/2 packages strawberry Jell-O gelatin dessert

Steps:

Combine the rhubarb and sugar.
Let stand several hours until sugar is completely dissolved.
Add pineapple and cook for 20 minutes.
Remove from heat and add the jello.
Just the dry jello, don't make it up.
Stir for 5 minutes.
Bottle while still hot.

Nutrition Facts : Calories 596.5, Fat 0.2, SaturatedFat 0.1, Sodium 78.1, Carbohydrate 152.3, Fiber 2.4, Sugar 146.4, Protein 2.3

HEAVENLY FIG JAM

Heavenly Fig Jam image

Make and share this Heavenly Fig Jam recipe from Food.com.

Provided by gailanng

Categories Fruit

Time 50m

Yield 6 8 ounces jars, 24 serving(s)

Number Of Ingredients 7

Ingredients

18 ounces dried figs
3 1/4 cups water
1/3 cup orange juice
1 tablespoon lemon juice
1 (1 3/4 ounce) package regular powdered fruit pectin
3 1/2 cups granulated sugar (white)
1/3 cup orange-flavored liqueur (optional)

Steps:

Prepare canner, jars and lids per safe canning practices.
In a large, deep stainless steel saucepan, combine figs and water. Reduce heat, cover, and boil gently until softened, about 20 minutes. Let cool slightly. Transfer to a food processor fitted with a metal blade and purée. Measure 3 cups.
Return puréed figs to saucepan and add orange juice and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Immediately stir in orange-flavored liqueur, if using. Remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Clean rim. Center lid on jar. Screw band (ring) down until resistance is met, then increase to fingertip-tight.
Place jars in a water bath (boiling-water) canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 161.3, Fat 0.2, Sodium 7.1, Carbohydrate 41.7, Fiber 1.8, Sugar 37.1, Protein 0.6

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