Make this fantastic dried fig jam recipe with your summer's bounty of fresh figs using this sugar-free fig recipe, which is not only healthy but extremely tasty as well. This recipe for homemade sugar-free fig jam calls for only five all-natural and uncomplicated ingredients. Figs that have been recently picked, together with water, lemon juice, lemon zest, and vanilla essence. The delicious and nutritious fig jam that you make at home by simmering the ingredients together may be stored in the refrigerator for up to a week, or it can be frozen for up to a month. You may keep it preserved for a longer amount of time by canning it using a process that is recognized and acceptable.
Additives: 2 kg of fresh, ripe figs, which have been rinsed and cut into quarters, 14 measuring cups of water, 14 cups of freshly squeezed lemon juice, 2 tsp. lemon zest, and 1 tsp. vanilla extract. Combine the water that was extracted from the figs with the zest from the lemon in a big pot. Maintain constant stirring of the components while they simmer over a heat setting somewhere between medium and low. When the mixture has reached the desired consistency, which is thick and sticky, add the lemon juice. Cover the pot, set it over low heat, and let it simmer for an hour while stirring it occasionally. Uncover and add vanilla extract. You quickly and easily combine all of the constituents, an immersion blender is a tool to turn to. Do not overmix. When you blend the individual components, you eliminate any traces of skin that may have been left behind. Maintain a boil for the whole mixture for fifteen minutes. Remove the pan from the heat and let it come to room temperature. Spread the jam on the inside of the chosen containers.
Dried fig jam
Since I started cooking more than a decade ago, this recipe for fig jam has been a must-have in the kitchen. The addition of dried figs, cinnamon, star anise, orange peel, and walnuts contribute to the exquisite taste of this product. It makes for an excellent complement to cheese platters or cheese plates. To make a quick and simple crostini, just spread some fresh ricotta or brie on some toasted baguette slices and drizzle some chutney over the top. It also makes a fantastic sandwich when combined with cheese. Put the figs, water, maple syrup, and a pinch of salt into a small saucepan and stir to mix. If you don't have cheesecloth, you can just toss the spices in the pot and fish them out at the end.
Dried fig and ginger jam recipe
Place the orange zest, star anise, cinnamon stick, and bay leaf in the middle of a 6-inch square of cheesecloth. Pull up the edges, and knot the ends with butcher's twine to form a tiny packet. Place the package in the bottom of the pot. The mixture should be brought to a boil over medium heat, and then the heat should be reduced to a simmer on the lowest burner possible. Cook for around 15-20 minutes, during which time you should stir the mixture frequently and crush the figs with the back of a spoon to break them up. The end result should have the consistency of a jam. Take the pan off the heat and toss the spice package when it has been emptied. Add a little extra pressure to the fig mashing using the back of the spoon. The consistency of the chutney should be thick, but if it seems dry, you may add a few drops of water and whisk it in. Mix in the chopped walnuts.
Healthy dried fig jam recipe
Your quest for a delectable spread with a low total amount of added sugar that can be used on your morning toast is now finished. This healthy recipe dried fig jam with chia seeds is full of healthy omega-3 fatty acids. The perfect way to start your day Figs: Because fresh figs develop so quickly, you'll have plenty of time to prepare this delicious jam and save any extra in the fridge for later use. Apple Juice: For this recipe, you must use only unsweetened, unadulterated apple juice. In this recipe, you may use either black or white chia seeds. It is up to you to decide. You don't have to use cane sugar if you want your jam to be less sweet or sweeter than it already is. Purchasing organic cane sugar is the only way to guarantee that the finished product is suitable for vegans in this recipe. There are also alternative possibilities, such as agave and coconut sugar. Bring 1 cup of apple juice to a boil in a medium saucepan, then stir in fresh figs. Cover and boil for 15 minutes. Let rest for five minutes after removal from heat. The hot juice from the figs might burn your skin if you don't use an immersion blender. To serve, place the pureed figs in a large, airtight container, such as a Mason jar. Add the chia seeds, sugar, and apple juice to the mixture. Gather all of the ingredients into one container and stir or shake briskly with the lid on. Preserve for at least four hours by placing in the refrigerator. Use jam within ten days after storing it in the refrigerator. The excess jam may be stored in the freezer for up to a month. For optimal results, use defrosted jam within seven days after defrosting. 
Dried fig jam with honey
This rhubarb jam is naturally sweetened with dried figs and lemon, and there is no need for water bath canning. Honey adds flowery flavors to these delicious and balanced spring preserves. In order to make this recipe less scary for you, simply used natural pectin already present in the fruit, did away with refined sugar, and didn't utilize water bath canning. Rhubarb chopped into 1/8-inch slices and 1 1/4 pounds of rhubarb, Two hours in boiling water with 15 to 16 dried figs (or fresh figs, just skip the soaking), Honey split into half a cup and two teaspoons, Lemon peels with white pith from two lemons, A teaspoon of freshly squeezed lemon juice, Extract vanilla with a teaspoon Cut the figs in half after draining them. Pour in the rhubarb, figs, and 1/3 cup of honey into a dish and swirl to coat the fruit. Keep in the fridge (known as macerating) for up to two days. Stir in the remaining honey, lemon peels, and lemon juice into the fruit mixture in a heavy bottom pot. Simmer for 5 minutes at a simmer with constant stirring after bringing to a boil. Then lower the heat to a level where the liquid scarcely bubbles over the surface. Make sure the jam doesn't cling to the bottom by stirring it every 10 minutes or so. For 2 1/2 to 3 hours, until the jam is thick, the liquid has completely evaporated, and the fruit has lost most of its firmness, the pot should be left on the stovetop. Removing and discarding the lemon peels are necessary. After that, add the vanilla essence and combine well. Let the jars cool before putting the lids on. It will take around 5-6 hours to get to the full set in the refrigerator. Refrigeration-stable for two weeks. 
Dried fig jam with walnuts
Seasonal figs, sesame seeds, walnuts, and anise seeds with mastic gum are all included in the dried dried fig jam's ingredients. The final product is a mouthwatering jam. This is much superior to anything you'd find in a shop. You'll never go back to store-bought fig jam again after trying this. This jam is not only delicious, but it is also beneficial to your health. It is well-known that dried figs are a good source of minerals such as calcium magnesium potassium copper-zinc, while walnuts and pine nuts lessen the incidence of heart attacks. Place all ingredients in a big pot and bring to a boil. Remove from heat and stir in the mastic gum. Bring the mixture to a boil, stirring constantly with a wooden spoon over high heat. Simmer, uncovered, on low heat for 8 minutes. Add the dried figs and anise seeds to the sugar syrup and bring it to a boil, then lower the heat and let it simmer for 30 minutes, uncovered. 
While the sesame seeds are toasting: Place a dry saucepan on medium heat without any oil. Add the sesame seeds and continue stirring with a wooden spoon for approximately 2-3 minutes, or until the sesame seeds begin to brown. Remove from the stove and let it cool fully before serving. A dry saucepan should be heated to medium-high heat. Add the walnuts and roast them for a few minutes. To toast the walnuts and bring out their earthy flavor, heat them for 2-3 minutes with the chopped nuts, stirring regularly. Leave the area for a while to allow yourself to chill down. Add the toasted sesame seeds, walnuts, and raw pine nuts after 30 minutes of boiling the dried figs in syrup. All ingredients must be well mixed before serving. Set aside to cool down for a minute before serving.
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