Green Fig Jam Recipes

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HOMEMADE FRESH FIG JAM



Homemade Fresh Fig Jam image

This homemade fig jam recipe is made without pectin. The figs are combined with lemon juice and sugar and then simmered until they reach the gel stage.

Provided by Diana Rattray

Categories     Jam / Jelly

Time 2h40m

Number Of Ingredients 3

3 pounds ​ fresh figs (ripe, washed, quartered, stems removed)
2 cups granulated sugar
1 lemon (juice and finely grated zest)

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.

Nutrition Facts : Calories 59 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 14 g, Fat 0 g, ServingSize 4 cups (64 servings), UnsaturatedFat 0 g

GREEN FIG JAM RECIPE



Green fig jam recipe image

Provided by Cass Abrahams

Categories     Treats     Sides

Time 1h10m

Number Of Ingredients 7

500 g green figs
water to cover figs
75 ml slaked lime (calcium hydroxide, which can be found at pharmacies)
5 ml bicarbonate of soda
3 sticks cinnamon
3 pieces ginger
sterilised jar for bottling

Steps:

  • Carefully grate off the peel of each fig and cut a cross into the blossom end.
  • Soak figs in water and lime mixture overnight. Wash thoroughly to remove all traces of lime.
  • Boil figs in water and bicarbonate of soda until tender; drain. Make the basic syrup, adding cinnamon and ginger, then add the figs.
  • Boil slowly until syrup is thick and figs are shiny. Bottle in sterilised jars while still hot.

Nutrition Facts :

FIG JAM



Fig jam image

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

1kg ripe figs , quartered
1 large orange , zested
400g granulated sugar
1 lemon , juiced, plus strips of zest, to serve (optional)

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

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