FRESH LAVENDAR-FIG JAM
Really a conserve being it has nuts and pieces of fruit. This sweet yummy conserve has a hints of lavender and ginger. Great for filling cookies or as a spread. If you can't get lavender it still will be great. You can use flavered sugars or just the good old stand by white sugar! No pectin here for it jells up nicely without it.
Provided by Rita1652
Categories Lemon
Time 35m
Yield 7 1/2 pint jars, 35 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor place sugar, lavender, and ginger process to make the ginger and lavender into bits. The sugar will become somewhat powdered. Place into a large heavy bottom pot.
- Place the figs and lemon juice and zest into the processor and pulse 5 to 6 times just to a coarse chop. Add to pot with sugar.
- Heating to a slow boil then raise heat to a fast rolling boil for 15 minutes stirring most the time. At this point you`ll see the juice turn vibrant dark red and it is pretty syrupy. Add the pine nuts.
- Spoon into sterilized jars.
- Process for 10 minutes in a hot water bath.
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
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
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