Figapplejam Recipes

Steps:

• Put figs, apples, orange and lemon rinds through food processor or chop fine with knife.
• Place in heavy kettle.
• Add water.
• Boil for 10 minutes, reduce to simmer and cook 10 minutes more.
• Add sugar and salt.
• Mix well with spoon and simmer for an additional 20 minutes, stirring often.
• Add fruit juice; mix well.
• Pour into hot sterilized jars.
• Seal and keep in a cool place.

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.

Steps:

• Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Place chopped grapes in a large pot and slowly heat until they release some juice. Coarsely mash with an immersion blender. Add sliced figs.
• Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Ladle grape jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Steps:

• Trim the figs and place in a saucepan with the lemon zest, juice and vanilla seeds. Spoon over the sugar, and mix.
• Steep for 2 hours, then cook on a low heat until the sugar dissolves.
• Once the sugar is dissolved, turn the heat up and boil rapidly until the jam reaches setting point.
• Remove the pan from the stove, and cool for 30 minutes before spooning into warm, sterilised jars.
• Pack each jar with a vanilla pod.

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.