This straightforward recipe for dried fig jam doesn't need any canning and is light on the sugar and contains no sweetness.
You really need to try your hand at making this Easy fresh Figs Ginger Jam.
This dish is simpler to prepare than you may imagine. Honey and sugar are the traditional ingredients in jams produced from figs.
I began by substituting powdered monk fruit sweetener for regular sugar to cut down on both sugar and calories.
If you are unfamiliar with monk fruit sweetener, it is a natural sweetener that does not contain any calories.
I feel that it leaves a sweeter aftertaste in my mouth than stevia, which I believe has a harsh aftertaste.
You might also use Swerve Sweetener, which is a natural sweetener that does not contain any calories.
You may use standard Swerve or Swerve Sweetener, Brown, which is a great brown sugar alternative.
Both of these products are available from Swerve.
Agave served as a honey replacement for me; honey was the original ingredient.
You could use honey instead, but raw, light, or dark agave, or any other variety of agave, would work just well in this recipe.
Others believe the hypoglycemia index of agave is lower than that of honey. But the reality is that there isn't much of a difference.
The Fresh fig jam recipe will not be set since you did not use genuine sugar or honey. This will not affect the outcome.
It reached the proper consistency after being sweetened with agave and monk fruit sweetener.
All ingredients are in a big pot over medium heat.
Boil while stirring in medium heat.
Stir periodically while simmering.
Soften figs using a spoon, Cook jam until thickened. Remove star anise and cinnamon then Fill jars with fig jam.
Dried Fig and Ginger Jam Recipe
This is an absolutely wonderful recipe.
For the recipe for jam made with dried figs keto and ginger, you will need some ingredients such as pounds of ripe figs that have been washed and diced, pounds of preserving sugar, one tablespoon of ground ginger, one cooking apple that has been cored, peeled, and diced, tablespoons of crystallized ginger, roughly chopped lemon juice and one-half pint of water.
Place the figs, sugar, and ginger powder in a big basin that is not made of metal, cover, and let sit for six to eight hours. Prepare the jars by washing them in hot soapy water, allowing them to dry, and then warming them in a cool oven at 130 degrees Celsius (or 250 degrees Fahrenheit) or gas 12 for ten to fifteen minutes just before you are ready to make the jam.
This will ensure that the jars and the lids or covers for the jam pots are sterile.
Place the figs, sugar, apple, crystallized ginger, lemons, and water in a large saucepan or preserving pan.
Stir to combine.
Continuous stirring at a low temperature should be enough to dissolve the sugar. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, or until the fruit is tender and the desired set point is achieved.
Take the jam off the heat and let it sit for anywhere between 20 and 25 minutes to cool down.
Pour the mixture into the hot jam jars, then immediately cover and seal them.
In order to give the flavors time to mature, label the jars and keep them in a dark, cold area for about two to three weeks.
Dried Fig Jam No Sugar
This homemade dried fig jam requires just three simple ingredients and produces a jam that is thick, spreadable, and bursting with the taste of ripe figs and it contains no sugar.
Because this dish is so delicious, you would never guess does not contain any refined sugar, is vegan, and is also suitable for the paleo diet.
The wonderful thing about this recipe is that there is no need for scanning or any specialized canning equipment.
There is no need for any of those things.
This recipe for homemade fig jam asks for only three components: dried figs, orange juice, and a natural sweetener.
It's ridiculously easy to make. There is no added sugar or corn syrup, pectin, or gelatin, and there are no odd substances either.
To create fig jam, all you need to do is mix dried figs, orange juice, water, and a touch of a natural sweetener together.
On the burner, bring everything to a simmer for an hour, or until the figs have reached the desired consistency.
The mixture should be blended in a food processor or blender until it is completely smooth.
Serve this Fig Jam with your next cheese plate if you consider yourself a cheese connoisseur (and if so, welcome to the club) It pairs well with cheeses like Brie and Camembert, as well as Boursin and goat cheese.
Remember to bring the honey with you.
It seems like you're in luck if you've ever pondered the question of how to create fig jam with golden dried figs.
Since it is not always the right time of year for figs, you will need to make do with what you have available.
Since I couldn't get my hands on fresh figs since they hadn't hit the shelves of the supermarkets yet, I substituted dried figs for the fresh ones in this recipe.
Easy Dried Fig Jam Recipe
You'll be able to create this mouthwatering and simple and easy recipe if you can chop up some dried figs, add sugar, balsamic vinegar, water, and lemon juice, and then bring it all to a boil.
That brings the discussion to a close.
Cut each fig verity into four to six smaller pieces. Jars capable of holding 24 ounces of jam should be washed in hot soapy water and thoroughly rinsed thereafter.
Set aside. In a medium-to-large saucepan, combine the figs, sugar, water, balsamic vinegar, and lemon juice.
Cook the mixture over medium heat. Bring to a boil, then decrease the heat to maintain a constant, rolling simmer for the remaining time.
Continue cooking for another 10 minutes while stirring the pot regularly.
Utilizing either a conventional or immersion blender, pulsate or mix the jam until the larger bits have been broken up but the jam still has some of its original texture.
(If you are using a traditional blender, be sure you use the pulse setting.)
Continue cooking for an additional 5–10 minutes, until the jam has reached the desired level of thickness. (As it cools, it will become somewhat more viscous.)
Try some of the jam out. Add an additional tablespoon or two of balsamic vinegar if you want it to have a more pronounced acidic flavor.
Transfer to jars that have lids that can be secured firmly.
Store in the refrigerator for up to two weeks or in the freezer for two to three months.
In the event that you boil the jam for too long and it becomes too thick, the consistency may be easily adjusted.
Simply get it to the proper consistency by gradually adding water a few teaspoons at a time and stirring it well after each addition.
Dried Fig Orange Jam Recipe
When mixed with "cheese" and other similar ingredients in the recipe, this orange and dried fig seeds spread may be used to produce a very excellent quick sweet jam, or it can be used to make a savory spread.
It tastes great on its own, but with the orange essence added, it has a flavor that is somewhat reminiscent of orange marmalade.
Citrus fruits, especially oranges, are a fantastic complement to figs, however, you are free to exclude the orange taste if you want.
It's also incredibly wonderful with orange blossom water, but I typically choose an orange extract instead since I find that it gives a more authentic flavor.
And if you want it to taste even more like marmalade, add a little amount of orange rind to it.
I find that the rind from blood oranges works best in dishes like this since it is somewhat less bitter but still packs a lot of flavors. 
No matter whatever kind you choose, the figs should be let to soak for some time to allow them to soften; the longer they are allowed to soak, the more smoothly they will mix.
Simply place them in a basin, fill the dish with water to cover them completely, and let them soak for a few hours.
Alternately, if you don't want the finished dish to be raw, you may simply pour boiling water over the ingredients and let them sit for approximately ten minutes before using them.
Put all of the ingredients into a food processor and process until the mixture is completely smooth.
The fig seeds will still be whole after processing, so you'll need to press the mixture through a sieve if you want to remove them.
Place in the refrigerator after transferring to a jar made of glass.
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