fig jam two ways

a recipe by
Francine Lizotte
Surrey South, BC

These are delicious recipes to enjoy this fruit!

serves 2 -250 ml jars each
prep time 3 Min
cook time 35 Min
method Canning/Preserving

Ingredients For fig jam two ways

  • FIG JAM
  • 1 lb
    black mission figs, washed, stems removed and quartered
  • 1/2 c
    granulated sugar, or more to taste
  • 1/2 c
    water
  • 1/2 Tbsp
    freshly squeezed lemon juice
  • 1/2 tsp
    lemon zest
  • FIG BALSAMIC JAM
  • 1 pkg
    black mission figs, washed, stems removed and quartered
  • 2/3 c
    granulated sugar
  • 2 Tbsp
    dry red wine
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 Tbsp
    aged balsamic vinegar
  • 1/8 tsp
    cayenne pepper

How To Make fig jam two ways

  • 1
    FIG JAM:
  • 2
    In a medium pot over medium-high heat, add figs, sugar, water, lemon juice, and lemon zest; stir well.
  • 3
    When the mixture starts to simmer, reduce the heat to medium-low and cook until it thickens, about 25 to 30 minutes, stirring often.
  • 4
    While it’s cooking, crush the fruit using either the tip of a wooden spoon or a meat chopper.
  • 5
    When time is up, using an immersion blender, process until the consistency is somewhat smooth keeping some little chunks in it.
  • 6
    Remove from the heat and fill up the sterilized jars, leaving ½-inch head space at the top. Wipe the rims, apply the snap lids and screw bands.
  • 7
    Place the jars in a boiling water bath and when the water returns to a full boil, process the jars for 10 minutes.
  • 8
    Remove the jars and place them on a wire rack away from any draft to cool completely. After 12 hours, place them in a cool dark area for later use. Yields 2 -250 ml jars
  • 9
    FIG BALSAMIC JAM:
  • 10
    In a medium pot over medium-high heat, add figs, sugar, red wine, lemon juice, balsamic vinegar, and cayenne pepper; stir well.
  • 11
    When the mixture starts to simmer, reduce the heat to medium-low and cook until it thickens, about 20 minutes, stirring often.
  • 12
    While it’s cooking, crush the fruit using either the tip of a wooden spoon or a meat chopper.
  • 13
    When time is up, using an immersion blender, process until the consistency is somewhat smooth keeping some little chunks in it.
  • 14
    Remove from the heat and ladle the jam into the sterilized jars, leaving ½-inch head space at the top. Wipe the rims, apply the snap lids and screw bands.
  • 15
    Place the jars in a boiling water bath and when the water returns to a full boil, process the jars for 10 minutes.
  • 16
    Remove the jars and place them on a wire rack away from any draft to cool completely. After 12 hours, place them in a cool dark area for later use. Yields 2 -250 ml jars
  • 17
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/sQ45rDGy7EQ
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