Three Ways to Make the Perfect Fig Jam

Fig Jam

Fig jam is among the tastiest of jams. You'll find that pretty much every one among the countless recipes results in a perfect and scrumptious jam. Here you'll find our collection of 3 irresistible fig jam recipes.

Fig Jam

Ingredients: 30 ripe figs, 2 lb sugar, 3 cups water, 1 tsp citric acid.

Preparation: Wash the figs. Clean them from their stems and wash them once more. Put the fruits in a suitable pot and pour on enough water to cover them. Take them out after about 5 min.

Place the figs one by one onto a towel to dry, discard the water. Boil 3 cups of water and 2 lb sugar in a suitable pot. Let it simmer for 15 min., stirring from time to time. Then begin putting the figs in it one at a time.

Let it simmer until it reaches the right consistency. Remove the foam from time to time. It's ready once a drop of it onto a plate does not run. Distribute the ready jam into jars.

Figs

Fig Jam with Walnuts

Ingredients: 5.5 lb small ripe figs, 2 lb sugar, 1 cup water, 1 tbsp citric acid, walnuts (optional).

Preparation: Wash the figs and remove the stems with some of the skins. Put them in a deep, wide pot along with half the sugar. Leave them as is for 4-5 hours.

Pour the remaining sugar over the figs and leave them to sit for about another 8 hours. Then pour in the water also and put it on the stove on medium heat. When it comes to a boil, lower the heat to a minimum. Let it simmer for about 2 hours.

After about an hour and a half, the figs that have floated up to the surface will begin to fall back down to the bottom of the pot. Check carefully with a wooden spoon or spatula, without stirring too much. The figs will be ready once a drop of the mixture does not run on a flat surface.

Remove the pot from the stove and add the citric acid. Stir carefully. If desired, add 4-5 whole walnuts. Pour the fig jam into jars while still warm, cap tightly and turn them upside down until completely cooled.

Fig Jam in the Oven

Jam

Ingredients: 6.5 lb ripe figs, 3.5 lb sugar, 1 cup water, 1 tsp citric acid.

Preparation: Remove the stems from the figs and wash them well. You can cut the larger ones in half. Put them in a deep pot along with the sugar. Leave them overnight until the sugar melts and the figs release their juice.

Transfer the figs along with the syrup into a deep oven dish. Leave them to bake for 1.5 hours at 356°F (180 °C). Stir the mixture carefully during baking. Add the citric acid 3 min. before it's finished and stir.

Pour the cooked jam into dried and warmed jars. Close them and turn them with their caps down. Leave them like this for 1 night, then put them in a dry, dark and cool area.

Enjoy!

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