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
FIG JAM
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
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
FIG JAM
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
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
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
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
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
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 AND GINGER JAM
Make and share this Fig and Ginger Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Easy
Time 6h
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine the figs, sugar, water, lemon, and ginger in a slow cooker.
- Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
- Remove the lid, turn the cooking temperature to HIGH, and cook 2-3 hours longer, until the jam reaches your desired consistency.
- Ladle the warm jam into clean spring-top glasses (or use screw tops with new lids); let stand until cool.
- Store, covered, in the refrigerator for up to 2 months.
- OR spoon into small plastic storage containers and freeze for up to 2 months.
FIG JAM
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
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
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.
More about "fig jam recipes"
FIG AND GINGER JAM RECIPE | SIMPLY HEALTHY VEGAN
From simplyhealthyvegan.com
5/5 (1)Total Time 55 minsCategory CondimentsCalories 67 per serving
- Wash and roughly chop the figs and place into a large saucepan along with all the other ingredients over medium heat.
- Cook the figs and stir often with a wooden spoon until the figs start to open and soften. Using a potato masher mash the figs
- Reduce heat to low and cook figs, uncovered and continuing to stir occasionally, for 30-60 minutes or until the liquid is thick and sticky
HOMEMADE FIG JAM RECIPE WITH FRESH FIGS - MELANIE COOKS
From melaniecooks.com
Ratings 1Category CondimentsCuisine AmericanTotal Time 40 mins
THE BEST QUICK HOMEMADE FIG JAM RECIPE | FOODAL
From foodal.com
4.7/5 (30)Total Time 17 minsCategory JamCalories 78 per serving
- Pull the stems off the figs, then puree them in a food processor until mostly smooth (a few chunks are okay to give it some texture).
- Transfer the fig paste to a medium-sized heavy-bottomed (but not cast iron) pot. Stir in the sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce heat to medium.
- Boil, stirring nearly constantly, until it becomes jam-like in consistency. At this point it’ll look kind of shiny and will fall off a spoon in bigger clumps or sheets, as opposed to small drips. If you are unsure, turn off the heat and place a bit of the jam on a cold plate (stuck in the freezer before you begin), let it sit for a minute or so, then check the consistency to see if it is jam-like. If needed, return to the heat for a few more minutes.
FIG JAM RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Category Jams
- 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.
- Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
- Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
FRESH FIG JAM - NO PECTIN - JUST 3 INGREDIENTS - VEENA …
From veenaazmanov.com
Ratings 26Total Time 43 minsCategory Breakfast, High TeaCalories 162 per serving
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. Pro tip - The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready.
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C.Pro tip- I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles.
- Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
HOMEMADE FIG JAM RECIPE | QUICK & EASY! - EVOLVING …
From evolvingtable.com
Ratings 15Calories 50 per servingCategory Appetizer, Breakfast, Dessert, Sauce
- Place figs in a large Nutribullet cup or in a large food processor with water. Pulse a few times until figs are mostly smooth with a few chunks left.
- Add pureed figs to a medium-sized skillet over medium-high heat with honey, coconut sugar, lemon juice, and salt. Bring mixture to a boil and cook over medium-high heat for 2 minutes, stirring constantly.
- Reduce heat to medium-low and let simmer for 10-15 minutes or until figs have reduced by half.
FRESH FIG JAM RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
5/5 (5)Total Time 45 minsCategory CondimentCalories 98 per serving
- Wash the figs well under running water. Cut the stems off and cut each fig in half. Transfer to a food processor and puree.
- Pour the mixture into a large-bottomed pot. Add sugar, lemon and water. Stir. Cook on high for about 10 minutes, stirring constantly.
- Reduce the heat to low and simmer for at least 30 minutes, stirring from time to time (at the beginning you might need to stir more frequently than towards the end – you want to avoid the jam “spitting”).
FIG JAM RECIPE - GOOD FOOD
From goodfood.com.au
- With a wooden spoon, break up any large pieces and keep cooking slowly for another 10 minutes or so until jam is thick.
LUSCIOUS EASY TO MAKE FIG JAM RECIPE | FIG PRESERVES
From cookingnook.com
Cuisine BritishEstimated Reading Time 3 minsCategory Condiments And JelliesTotal Time 55 mins
FIG JAM - FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineCategory Desserts , RecipesServings 6Total Time 55 mins
HOW TO MAKE FIG JAM | FOOD NETWORK
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Estimated Reading Time 3 mins
10 BEST FIG JAM APPETIZERS RECIPES - YUMMLY
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HOW TO MAKE FIG PRESERVES (FIG JAM) - EASILY! WITH STEP …
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HOW TO MAKE FIG JAM: A STEP-BY-STEP GUIDE | FOOD …
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THE BEST HOMEMADE FIG JAM RECIPE - WICKED SPATULA
From wickedspatula.com
Ratings 8Calories 52 per servingCategory Breakfast
FIG JAM (WITH DRIED FIGS) - SAVOR THE BEST
From savorthebest.com
4.5/5 (64)Total Time 30 minsCategory PreservingCalories 61 per serving
- Add the figs to a Dutch oven or large saucepan. Add water and bring to boil. Remove from heat, cover and let stand until figs are plumped. Using a slotted spoon, remove figs and reserve liquid. When the figs have cooled enough to handle remove and discard their stems with kitchen scissors or a sharp knife. Chop the figs and set aside.
- Add the lemon juice, sugar and reserved liquid to the Dutch oven and bring to a boil; reduce heat and simmer for 15-20 minutes until slightly thickened. Add the chopped figs and pinch of salt, bring to a boil then reduce heat to low and simmer for 15-20 minutes, until thickened. Remove from the heat and stir in the vanilla.
- Ladle hot fig mixture into hot sterilized pint or ½ pint jars, leaving ¼ inch headspace. Cover and seal jars according to instructions. Then, process for 15 minutes in a boiling water bath.
BALSAMIC FIG JAM - FOOD NOUVEAU
From foodnouveau.com
Reviews 6Category Appetizers, Breakfast, DessertServings 2
- In a large measuring cup or a heatproof bowl, add the figs and half of the sugar (1 cup/250 ml) and toss to combine. Cover with plastic wrap and refrigerate for 1 hour.
- Transfer the fig and sugar mixture to a small stainless steel saucepan. (The mixture should come halfway up the sides of the saucepan.) Set over medium heat and bring to a boil, stirring from time to time with a silicon spatula. When the mixture comes to a boil, remove from the heat and transfer back to the measuring cup or heatproof bowl. Cover with plastic wrap, then let cool to room temperature. Refrigerate overnight.
- Sterilize jam jars if you do not plan to use the jam within two weeks. (See note below for instructions.) If you plan to use the jam within two weeks, you should still make sure the jars and lids you use are sparkling clean. Clean jars and lids in hot soapy water, then leave to dry while you prepare the jam. You can also run the jars and lids in the dishwasher set at the "sterilization" cycle.
- Transfer the fig and sugar mixture back into the saucepan. Keep a skimmer or a slotted spoon close to the stove. Place a small plate in the refrigerator. Set the saucepan over medium heat, and bring the fruit back to a boil, stirring from time to time with a silicon spatula. Stir in the remaining sugar, the lemon juice, and the balsamic vinegar. Boil, stirring, until the mixture is thick but not to concentrated, about 10 minutes. Skim off any foam that rises, dipping the spoon or skimmer into the bowl of water to remove the foam.
SMALL BATCH FIG JAM - A FAMILY FEAST®
From afamilyfeast.com
4.7/5 (21)Estimated Reading Time 3 minsServings 1Total Time 50 mins
- For a very thick jam (as shown) simmer for the full 50 minutes. For a looser jam, simmer only for 40 minutes.
- Using a vegetable peeler, remove strips of rind from lemon, being careful not to include the white pith as you peel the strips.
- Place lemon rind strips and all other ingredients into a medium, heavy-bottomed saucepan. Stir to combine.
- Bring contents in the saucepan to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer 40-50 minutes (*see note above) or until mixture thickens, continuing to stir frequently so the mixture doesn’t stick to the bottom of the pot.
FIG JAM [REFINED SUGAR FREE] - ONCE A FOODIE
From onceafoodie.com
5/5 (14)
- Prepare your dried figs by pinching off the hard stalks and pop the soft fruit into a large glass (Pyrex-type of) bowl. No need to chop up the figs at this stage (though you can if you like - and then skip the chopping or snipping at step 4 below).
- Cover the figs in the bowl with lukewarm water for about 30 minutes, until the figs soften and plump up.
- Snip the figs with kitchen scissors (or cut with a knife) into small pieces (at least quarters or smaller). and pop the pieces back in the large glass bowl.
FIG JAM RECIPE - PETITE GOURMETS | UNIQUE RECIPES
From petitegourmets.com
4.7/5 (3)Total Time 1 hrCategory BreakfastCalories 1190 per serving
- Put the apple juice in a saucepan and boil over low heat until gets darken. When the apple juice darkens, add figs and cut the bottom of the stove.
- Add the molasses and lemon salt when the figs are cooking. When it gets proper consistency, turn down the stove and put in glass jars. Close the lid when it is very hot or after cooling.
SMALL-BATCH FIG JAM - FLAVOR THE MOMENTS
From flavorthemoments.com
Ratings 33Calories 75 per servingCategory Spreads
- Place the figs, sugar, honey, and lemon juice in a large sauce pan and heat over medium-high heat, stirring to combine as the sugar melts. Bring to a boil, then reduce heat to medium and cook until thickened, about 45-50 minutes. Be sure to stir the pan often to prevent sticking and/or burning, especially as the mixture thickens.
ROSEMARY RED WINE FIG JAM (CANNING RECIPE)
From heartbeetkitchen.com
4.8/5 (9)Category Canning & PreservingCuisine AmericanTotal Time 30 mins
- Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat, cover and steep 30 minutes.
- Pour wine through a fine wire-mesh strainer into a stainless steel or enameled saucepan. Discard rosemary. Stir in figs, pectin, and lemon juice.
- Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
EASY TO MAKE HOMEMADE FIG JAM RECIPE - LITTLE FIGGY FOOD
From littlefiggy.com
4.8/5 (17)Servings 1Cuisine PreservesTotal Time 40 mins
- Combine all the ingredients in a large stockpot or dutch oven, bringing to a boil over medium high heat.
- Turn heat down to a simmer, stirring occasionally and cooking uncovered for about 30 minutes or until the liquid has been reduced, fruit is soft, and jam is thick.
- Remove from heat and allow to cool. Pour into sterilized jam jars. You can refrigerate the Fig and Ginger Jam in airtight containers up to six weeks, or if using the water bath canning method, you can store in sterilized jars for up to 3 months.
EASY FIG JAM RECIPE - NO PECTIN - HOMEMADE - SPREAD ...
From emilyfabulous.com
Ratings 10Calories 59 per servingCategory Side Dish, Snack
- Place water and sugar in a pan and cook on medium heat until sugar is dissolved. Add figs and lemon juice and bring to a boil.
- Turn down the heat and simmer for about an hour with a lid mostly on. Take the time to stir and mash the mixture every once in a while. The figs will start to break down and the peels will start to break down.
- After an hour, remove from heat and allow to cool. Mashup any remaining chunks of fig. If there are still larger pieces of skin, you can give the jam a quick pulse in your food processor or blender. Place in a sealable glass jar and keep the jam into the fridge for up to 2 weeks.
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