GINGER FIG JAM
Figs and ginger made sweet to enjoy over cream cheese on toast or top a grilled or roast pork or chicken. Try as a spread in a wrap.
Provided by Rita1652
Categories Fruit
Time 50m
Yield 5 1/2 pint jars
Number Of Ingredients 5
Steps:
- PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE all ingredients in a non reactive heavy bottom pot.
- Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 22 degrees remove cinnamon sticks.
- Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude.
- Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.
Nutrition Facts : Calories 674.5, Fat 0.6, SaturatedFat 0.1, Sodium 2, Carbohydrate 174.2, Fiber 5.9, Sugar 168, Protein 1.6
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
Provided by Giada De Laurentiis
Time 38m
Yield 1 cup
Number Of Ingredients 5
Steps:
- For the jam:
- In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
- Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
- *Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using.
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
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
DRUNKEN FIG JAM
Provided by Jill Silverman Hough
Categories Condiment/Spread Bourbon Brunch Side Stew Low Fat Vegetarian Low Cal Fig Cognac/Armagnac Fall Summer Low Cholesterol Potluck Bon Appétit Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about six 1/2-pint jars
Number Of Ingredients 5
Steps:
- Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).
- Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
- Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.
- Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.
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