Honeyed Fig And Blueberry Jam Recipes

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BLUEBERRY-FIG JAM



Blueberry-Fig Jam image

This delicious jam can be used on anything from toast to confections. In general, we use organic ingredients but use what you wish.

Provided by The Price Family

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 50m

Yield 12

Number Of Ingredients 6

¼ cup blueberries
2 cups quartered fresh figs
¾ cup white sugar
½ cup water
1 tablespoon lime juice
½ teaspoon balsamic vinegar

Steps:

  • Mash blueberries with a fork in a small bowl. Transfer to a 3 1/2-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar. Lightly pulse with an immersion blender until mostly smooth, with some chunks remaining for texture.
  • Place the pot on the stove over medium-high heat. Stir continuously as it comes to a boil. Reduce heat to low, and stir periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
  • When jam has thickened, remove from heat and allow to cool slightly, about 10 minutes. Pour jam into a clean jar with a hermetic seal. Allow to cool completely before refrigerating.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 17.3 g

HONEYED FIG AND BLUEBERRY JAM



Honeyed Fig and Blueberry Jam image

This is a variation of my Blueberry Fig Jam "very Low Sugar" Blueberry is a big requested jam. I had lots of fresh figs so I combined the 2 and made this. Using only 1/4 cup of sugar and 1 cup honey. I did crush the figs and blueberries in the food processor. Check out infused honey for optional flavors http://www.food.com/cookbook/infused-honey-130206 Cookbook #130206

Provided by Rita1652

Categories     For Large Groups

Time 1h30m

Yield 8 8 ounce jars, 75 serving(s)

Number Of Ingredients 12

1 cup honey
3 cups crushed figs
2 cups crushed blueberries
1 cup blueberries
1/4 cup fresh lemon juice
3 cups apple juice
1/2 cup water
1/4 cup sugar
1 3/4 ounces no sugar needed pectin
2 cinnamon sticks (optional)
1 teaspoon grated ginger (optional)
1 vanilla bean, split (optional)

Steps:

  • Mix pectin and sugar together.
  • In a large pot add remaining ingredients with the pectin mixture.
  • Bring to a full rolling boil. About 10 minutes.
  • Test for jelling.
  • Pour into sterilized jars leaving 1/4 head space.
  • Be sure to remove vanilla bean and cinnamon sticks if used.
  • Wipe rims and place sterilized lids and rings on.
  • Process in a boiling water bath covered by 2 inches of water.
  • Altitude times.
  • 1,000-3000 for 5 minutes.
  • 3000-6000 for 10 minutes.
  • 6000-8000 for 15 minutes.
  • 8000-10,000 for 20 minutes.
  • Remove jars and cool for 12-24 hours.
  • You can remove rings and wipe jars.
  • Label.
  • Store in a cool dark place.

Nutrition Facts : Calories 26.6, Sodium 2, Carbohydrate 7, Fiber 0.2, Sugar 5.9, Protein 0.1

HONEYED FIGS WITH SWEET RED WINE AND LAVENDER JAM



Honeyed Figs With Sweet Red Wine and Lavender Jam image

No Pectin jam. This can be spread on you favorite bread/ toast! It is a thinner jam which makes it great to glaze a chicken, duck, pork roast at the end of cooking. Or to serve as a condiment with the choice of roasted or grilled meats. Top a slice of cheese cake or scoop of ice cream with some for an elegant dessert.

Provided by Rita1652

Categories     Lemon

Time 1h

Yield 12 4 ounce jars, 50 serving(s)

Number Of Ingredients 7

1 tablespoon dried lavender
1 tablespoon sugar
4 lbs fresh figs, 8 cups washed
1 cup sugar
1 cup honey
1 cup sweet red wine (I used home made with Marechal, Alcante, Seyval, Ravat grapes. 8/26/12 I used a tawny port)
2 lemons, juice and zest of or 1/2 cup bottled lemon juice

Steps:

  • In a coffee grinder place 1 tablespoon sugar and lavender, and process to make the lavender into fine bits. The sugar will become somewhat powdered.
  • Place into a large heavy bottom pot.
  • Place the figs and remaining sugar, into the processor and pulse 5 to 6 times just to a coarse chop: add to large pot with honey, wine, lemon juice and zest.
  • 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 red.
  • Spoon into sterilized jars.
  • Process for 10 minutes in a hot water bath.

FIG AND HONEY JAM WITH WALNUTS



Fig and Honey Jam with Walnuts image

I recently made a meat and cheese board for my family and wanted to make a jam/preserve with it that we normally wouldn't have. Figs came to mind and, after searching around a little and getting a few ideas, I came up with this. It was such a huge hit that I decided to share it. I hope that everyone enjoys it as much as we did! It will last for up to 30 days if you do not can it.

Provided by Rachel Swiger-Imhoff

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h50m

Yield 48

Number Of Ingredients 11

4 cups Mission figs, stemmed
2 cups honey
1 cup water
¼ cup butter
3 tablespoons lemon juice
2 teaspoons ground cinnamon
1 ½ teaspoons vanilla extract
1 teaspoon ground cloves
1 teaspoon salt
½ teaspoon grated fresh ginger
1 cup chopped walnuts

Steps:

  • Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
  • Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
  • Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 14.8 g, Cholesterol 2.5 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 56.3 mg, Sugar 13.9 g

FIG JAM



Fig Jam image

I have had a love of figs ever since I had an amazing appetizer that used a combination of them with blue cheese and prosciutto. Since then, I created this fig jam and have used it as a glaze on our Easter ham, smeared it on a bagel with cream cheese and dolloped on pizza. &mdashMonica Keleher, Methuen, Massachusetts

Provided by Taste of Home

Time 30m

Yield 2 cups.

Number Of Ingredients 6

2 cups chopped dried figs
2 cups water
1/2 cup white wine
2 tablespoons honey
1 teaspoon grated lemon zest
1/4 teaspoon salt

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.

Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.

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