Tuesday, July 17, 2012

Fig Jam

I've been collecting figs as they ripen and dehydrating them.  Last weekend, while we had the canner out to process pickled cucumbers and peppers, I decided to make some jam from the figs too.  This recipe is from The Complete Book of Small-Batch Preserving*.

Australian Spiced Dried Fig Jam
Makes 5 half-pints
1/2 pound dried figs
2 1/4 cups water
4 1/2 cups sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 box powdered pectin
1/4 cup lemon juice

1. Combine figs and water in medium bowl and let stand 8 hours, or overnight.
2. Drain the figs (save water).  Remove and throw away stems.  Finely chop figs (I used a food processor).
3. Add reserved water until you have 3 cups of fruit
4. Combine sugar, cinnamon, and nutmeg and set aside.

5. Mix figs, pectin and lemon juice in stainless steel pot.  Bring to a boil over high heat, stirring constantly.
6. Add sugar all at once (yes, it's a lot of sugar.  Jam is like that.)
7.  Return mixture to a boil, stirring constantly.
8.  Boil hard for 1 minute, stirring constantly.
9.  Ladle into prepared jars and process for 10 minutes (the fig jam is on the far left, we also did bread and butter pickles and bread and butter jalapenos this day)
Tomorrow I'll be posting a tutorial on how to use the jam to make your own fig newtons!

*Affiliate Link

1 comment:

One Acre Homestead said...

Excellent!! I was hoping you'd post about the fig jam. We have a tiny fig tree that we planted last year. I hope we'll have at least a few figs next year, but I've never used them before in cooking. I do know that we LOVE fig newtons! ;-)


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