Fig Preservesjam Recipes

HOMEMADE FRESH FIG JAM

Steps:

• Gather the ingredients.
• In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest.
• Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.
• While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil, reduce heat, and keep jars in the water.
• Put water in a separate saucepan, bring to a simmer, reduce heat to low, and add the jar lids. Keep in the hot water until ready to use. Do not boil.
• After cooking the fig mixture for 1 hour, attach a candy thermometer to the side of the pan, making sure the tip of the thermometer doesn't touch the pan's bottom, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep it from scorching.
• Cook to 220 F and remove from the heat. Or, test a small amount on a very cold saucer by putting the saucer in the freezer for a few minutes, adding a little of the fig mixture on it, and returning the saucer to the freezer for one minute. When a good gel stage is reached (220 F), the surface of the fruit mixture will wrinkle slightly when pushed with a finger or teaspoon.
• Fill the prepared jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe the jar rims and threads with a wet paper towel. Place the lids on the jars using tongs or a jar magnet then screw on the rings.
• Place the jars on a rack in the hot water inside of the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring jars to a boil for 10 minutes.
• Using canning tongs, remove the jars and place them on top of a clean towel on a flat work surface. Listen for a popping sound, which indicates a good seal, and tighten the rings.
• Let the jars cool to room temperature and store in a cool, dry, dark place.

FIG PRESERVES RECIPE WITHOUT PECTIN

Steps:

• Place the figs in a large pot. Pour the sugar over the figs, cover the pot, and let sit overnight.
• Heat the pot on the stovetop over medium heat. Cook, stirring constantly, until the sugar dissolves (this only takes a few minutes). Reduce the heat to low, add the lemon slices, and cook for about 2 hours (or until the syrup is thick). If the figs are particularly large, I like to use a wooden spoon or a potato masher to gently break apart the big chunks as the figs soften. If you have a deep fry or candy thermometer, you're looking for a jelling point of 220-225°F.
• Divide the figs and syrup between 3 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
• Process in a boiling water bath for 10 minutes (or 15 minutes if your altitude is above 6,000 feet). Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.

FIG PRESERVES

Steps:

• Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.

FRESH FIG FREEZER JAM

Steps:

• Mix sugar and figs together in a large glass or plastic bowl; set aside for sugar to slightly dissolve, stirring occasionally, about 15 minutes.
• Stir lemon juice and pectin together in a glass or plastic bowl. Stir lemon juice mixture into fig mixture until sugar is fully dissolved. Pour fig mixture into sterilized plastic canning containers, leaving 1/4 inch at the top. Cover containers and refrigerate or freeze.

FIG PRESERVES/JAM

Steps:

• TOOLS TO USE: CANNING JARS WITH RINGS AND NEW LIDS WIDEMOUT FUNNEL LID LIFTER JAR LIFTER LARGE DEEP STOCK POT, OR CANNING POT WITH LID
• FILL AN OVERSIZE (STOCKPOT ETC)WITH WATER. BRING TO A SIMMER ON THE STOVE WITH THE LID ON, KEEP HOT.
• RUN YOUR CANNING JARS AND RINGS THROUGH THE DISHWASHER ON HIGH HEAT AND DRY CYCLE-KEEP THEM HOT UNTIL READY TO FILL.
• GENTLY RINSE FIGS WITH WATER. DRAIN WELL. CUT THE STEM END OFF, AND A THIN SLICE OF THE BOTTOM. SLICE OR QUARTER FIGS AND PLACE IN A LARGE HEAVY POT.
• BEFORE BEGINNING TO COOK THE FIGS, TAKE TIME TO WASH YOUR CANNING LIDS GENTLY WITH SOAP AND WATER. THEN, BRING A SMALL POT OF WATER TO A SIMMER. PLACE THE LIDS IN THE WATER METAL SIDE UP AND TURN DOWN A BIT TO JUST UNDER A SIMMER. KEEP HOT TILL NEEDED.
• MIX 1C OF THE SUGAR WITH THE PECTIN IN A BOWL, MEASURE THE REMAINING 3 1/2C INTO ANOTHER BOWL. ZEST THE LEMON(S)INTO A MEASURE CUP, THEN SQUEEZE THE JUICE TO MEASURE 1/3C.
• SET POT OF FIGS OVER MEDIUM HIGH HEAT, ADD THE JUICE-ZEST, AND SUGAR-PECTIN, STIRRING VERY WELL. BRING TO A BOIL STIRRING OCCASIONALLY. ADD REMAINING SUGAR. BRING BACK TO A FULL ROLLING BOIL AND CONTINUE BOIL FOR 1-2 MINUTES.
• IF DESIRED, AT THIS TIME YOU CAN USE AN IMMERSION BLENDER TO BUZZ THE FRUIT FOR ~JAM~ WHICH IS A LESS CHUNKY PRODUCT THAN PRESERVES. BRING CANNING
• REMOVE JARS FROM THE DISHWASHER, SPACING THEM OUT ON A CLEAN TOWEL NEXT TO THE LARGE BURNER ON YOUR STOVE. LADEL MIXTURE INTO CANNING JARS (LEAVING 1/4" HEADWAY) USING FUNNEL TO KEEP TOP EDGES CLEAN. WHEN ALL ARE FILLED, CLEAN TOP EDGE OF JARS IF NECESSARY(WITH A DAMP PAPER TOWEL)TO ENSURE A CLEAN SEAL.
• TURN HEAT TO HIGH UNDER THE CANNING POT AND BRING THE WATER TO A BOIL. WITH THE JAR LIFTER, CAREFULLY PLACE THE FILLED JARS INTO THE BOILING WATER. ASSURE THEY REMAIN STANDING UP. BRING BACK TO A BOIL AND SET TIMER FOR 5 MINUTES. THEY SHOULD BE BOILING IN THE WATER BATH TOTAL BETWEEN 5-7 MINUTES.
• USING LID LIFTER, REMOVE ONE LID AT A TIME FROM THE HOT WATER AND PLACE ON TOP OF A JAR. SCREW THE RINGS ON TIGHTLY.
• CAREFULLY REMOVE THE JARS FROM THE WATER AND SET ON THE TOWEL TO COOL. BE GENTLE, TRY TO NOT KNOCK THE JARS. JARS SHOULD COOL AT LEAST 12 HOURS UNDISTURBED.
• CHECK THE SEALS...GENTLY PRESS IN THE CENTER OF THE LID. THEY SHOULD NOT POP DOWN AND UP. IF THEY DO, REFRIGERATE/FREEZE IMMEDIATELY. LOOSEN THE RINGS AND DRY ANY REMAINING MOISTURE ON THE JARS. I FIND THESE PRESERVES LAST ON MY PANTRY SHELF FOR 12 MONTHS WITH GOOD QUALITY.

FIG JAM

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.

REAL FIG PRESERVES

Steps:

• Dissolve the baking soda in about 2 quarts of cool water, and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs, then drain off the water and rinse the figs thoroughly with fresh cool water. Place the figs into a large pot. Add 1 cup water, sugar, butter, vanilla extract, lemon, lemon juice, cinnamon, ginger, and cloves. Very gently stir the mixture to dissolve the sugar, keeping the figs intact as much as possible.
• Bring the mixture to a boil over medium heat; reduce heat to a simmer, and cook until the figs are golden brown and coated in syrup, about 1 hour. Stir gently a couple of times to keep the figs from burning onto the bottom of the pot. Add a pinch of salt, if desired, to tame the sweetness.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the figs into the hot, sterilized jars and top off with syrup, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 2 days before opening.

FIG PRESERVES

Steps:

• In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.
• Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.
• Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.
• Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.