The preparation of this recipe among other recipes that contain no sugar for fig jam with less sugar is brisk and uncomplicated.
It is simple to prepare since there are not many components involved.
It is a wonderful jam that works well in baked goods or even simply on toast if you can it.
We need just ripe figs to stem removed and sliced, 4 pounds total, half a lemon produces 1.
7 pounds of sugar juice and 4 lemon seeds.
Figs with sugar may be served warm or at room temperature.
Continuously stir the mixture over medium-high heat.
Boil for 5 minutes.
Keep an eye on the jam and stir it occasionally while it simmers.
After 15 to 30 minutes, the fruit softens and the jam thickens.
When fruit is soft, mash it with a potato masher.
Add lemon juice to the jam.
Afterward, add 4-6 lemon seeds (they have natural pectin in them and will help to thicken the jam).
Cook for 5-10 minutes, stirring regularly, until desired consistency.
Fill a water bath canner with enough water to cover the jars before processing jam.
Bring canner water to a boil.
Clean jars, lids, and rings with hot water and soap.
Fill jars halfway with hot jam.
Scrub bubble remover around the jar's rim to eliminate air bubbles.
Wipe the jar rims with a damp paper towel to remove residue.
Bring the water to a boil, remove the cover, and process the jars for 15 minutes at a time (both pints and half-pints).
If you live over 1000 feet, adjust processing time.
After canning, turn off the heat and remove the cover.
Let the rest of the jars for five minutes after boiling.
Cool those overnight on a kitchen towel, On Mornings, press the center of jar lids to seal them.
Dried Fig Jam Recipes
In addition to recipes that call for dried figs, we also offer a variety of recipes that call for fig jams, such as a carrot cake that has a coconut texture and jam layered in between its layers.
6 finely grating Carrots, 1 cup of sugar, 3 tablespoons of buttermilk, 1 cup of coconut oil, four eggs, Vanilla extract in the amount of 2 teaspoons, and the flour is 2 quarts, 12 cups of fig jam and cream cheese Pulverize your carrots.
Drain any remaining water and pat dry.
Combine sugars, eggs, buttermilk, oil, and vanilla in a large bowl.
Sprinkle in the flour, baking soda, baking powder, and a variety of spices, including the ones listed above.
Carrots, coconut, walnuts, and dried figs may all be added at this point.
The batter should be divided equally across the three tins.
Mix the cream cheese in a stand mixer until it is softened.
Mix in the melted butter and continue mixing until everything is well incorporated and the butter has softened.
Add your powdered sugar and mix on low until it's all incorporated.
Add a little amount of buttermilk at a time until you get the desired texture.
The icing should be divided in half.
Fig jam should be added to the other half and mixed well.
Your fig frosting may be used as a filling between the three cake layers.
Let your frosting harden in the fridge for at least an hour.
Crumb coat your cake with the remainder of your frosting.
Make sure your cake's outer layer of frosting is clean and smooth by applying a small layer of this icing.
Refrigerate the cake for at least an hour after crumb coating to allow the frosting to harden.
Best Dried Fig Jam Recipe
Making fig jam does not need you to wait for fresh figs to be available.
The nee satisfy a craving may strike jam recipe prepared with dried figs is the best type of food that can be created at any time of the year.
Include it on a platter of cheeses.
Put it on the table for breakfast beside the bread.
To create the most delicious holiday food present possible, use dried figs in the fig jam recipe instead of fresh ones.
This is the part when you start having fun.
There is no need to worry about including alcohol in the batch of jam that you make with dried figs if that is not something you would want to do.
Water is wonderful on its own, but if you want to spice things up a little, you may make things more interesting by adding brewed masala chai to the jam.
Regarding the various seasonings, let your imagination go wild! For tastes that are perfect for autumn and winter, try adding a pinch of ground cardamom or cinnamon.
Alternately, you may add one or two-star anise to the jam while it is cooking to give it a unique flavor.
Just be sure to take the star anise out of the jam before you puree the figs.
Those who want a spicy flavor could enjoy the addition of ground ginger, ginger paste, or even just a pinch of ground black pepper.
Glass jars and their lids do not need to be sterilized to make jams quickly.
This recipe for fig jam using dried figs does not need the use of a thermometer at any point.
Because the figs are dried, you also won't have to put in the effort to reduce the fruit in the cooking process until it becomes mushy.
Dried Fig Jam with Pectin
In this recipe, rather than using jam sugar with pectin, I increased the amount of lemon juice, and I also utilized the skins of the dried figs vitamins for extra pectin.
This is because dried figs have a low pectin content.
The recipe for Simple Fig Jam calls for no additional pectin and is both straightforward and quite delicious.
Influencing the Mediterranean, it may be used as a jam or enjoyed with cheese, which it compliments nicely.
Prepare the figs the night before by removing the stems, slicing them in half, and then chopping each half into nine pieces by first cutting in thirds and then cutting in thirds again.
Put the lemon skins that have been halved into a glass bowl with the chopped figs, then pour the sugar over the top, followed by the lemon juice.
Cover the dish, and allow it to sit at room temperature for the whole night.
Put the whole fruit mixture into a canning pan, or another pan of comparable size, and cook it over low heat until the sugar is completely dissolved.
Raise the temperature and get the mixture to the point where it is boiling rapidly.
Turn the heat down to low and simmer the mixture, stirring it often, for about 38 to 40 minutes, or until it has the consistency of thick syrup.
If you want the figs to be more broken up, you may use a potato masher to do so.
Throw away the lemon peels and store the lemon curd in hot, sterilized jars that have been promptly covered with lids.
Keep in a cold, dry location; once opened, transfer to the refrigerator; from there, it will keep for many months.
However, if it is preserved correctly, jam may be enjoyed for years after it has been made.
Quick Dried Fig Jam
This recipe for Mission fig jam is what's known as a "quick jam," and the reason for that is that it utilizes dried fruit rather than fresh fruit, and it also does not go through the standard canning process.
Dried figs, sugar, and water are first brought to a boil in a saucepan, and then the resulting mixture is processed in a blender or food processor.
In all seriousness, it is that simple.
The outcomes, on the other hand, have a flavor that suggests you toiled for hours and hours.
First, then ate it on some toasted bread with ricotta, but as I write this, I can't help but think of a slew of other ways to use fig jam: on baked brie, in a peanut butter and jelly sandwich, or even in Greek yogurt.
Put the figs, sugar, water, and lemon juice into a pot that is big enough to handle the cooking procedure without crowding the ingredients.
