Figjam Recipes

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.

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.

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.

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:

• 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.

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.

Steps:

• Place a medium skillet over medium heat and, when it is hot, add the oil. Add the shallots, and cook until they are softened, about 3 minutes. Deglaze with the red wine, and reduce by half. Add the broths and vinegar, and reduce by half. Add the rosemary and sugar.
• Lower the heat to low, and cook until the sugar has melted, 3 to 5 minutes. Add the figs, and cook, stirring occasionally, until they are rehydrated, about 10 to 12 minutes. Cook until the mixture has the consistency of a liquidy jam, 10 to 12 minutes. Use immediately; or cover, and refrigerate up to 5 days.

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.