It is not necessary to process this rhubarb jam in water because it is sweet with dried fig and honey for sugar each meal time like breakfast.
Dried fig jam with honey
These wonderful preserves are perfect for springtime since they are fruity and well-balanced, and they have flowery undertones from the honey.
When I make preserves, one ingredient that I try to avoid using is artificial pectin, which is the powdered variety that comes in packets.
Using this kind of pectin needs a mountain of sugar in order to thicken your jam.
Since of this, I get the impression that the genuine taste of the fruit has been lost, and because the directions are so specific, there is very little space to experiment with your own unique flavor combinations.
In order to make this recipe less frightening for you, I eliminated refined sugar, used natural pectin found in the fruit, and skipped the step of canning the preserves in a water bath.
Despite these changes, the jam was still able to form a solid consistency.
Dried fig jam with honey best
I usually macerate the fruit in raw cane sugar, but this time I decided to combine the rhubarb and figs with honey instead, and after that I let them rest for two days.
(By doing this, the fruit are able to let their water out and take in the sweetness of the honey.)
In addition, the second component would be a prolonged simmering in order to get the texture that I had seen.
I was considering adding basil while it simmered on the burner, but then I saw the lavender essence in the cabinet and decided against it.
It seemed as if it would be the ideal floral accompaniment to the figs and honey, and it would also go well with the rhubarb.
After all of the fluids had been absorbed, I gave it a good stir and then tried a spoonful of the warm mixture without any reservations.
I responded with "Amen" and said that "now that is a taste of spring."
Dried fig jam with honey benefits
However, it creates two pints, so you can either keep one for yourself to enjoy and save for later or share it with a buddy.
14 pounds of rhubarb, chopped into pieces no larger than 1/8 inch 15-16 dried figs, steeped in boiling water for 2 hours (or fresh figs, just skip the soaking) Honey, broken up into halves of a half cup and two tablespoons Two lemons' worth of peels, including the white pith on their insides 2 tablespoons fresh lemon juice 1 tsp of vanilla essence in the mode of cooking Keep your screen from turning completely black.
After draining them, split the figs in half.
Then, in a dish made of glass or ceramic, add the rhubarb, figs, and one-third of a cup of honey, and swirl to coat.
Macerate for one to two days in the refrigerator (this is called "letting it sit").
Dried fig jam with honey for breakfast
This straightforward recipe for fig jam calls for either fresh or dried fig, or it's sweetened with honey and maple syrup perfect for spreading over toast in the breakfast morning.
Your testbeds are going to go absolutely crazy for this fig spread.
Have you ever given any thought to the possibility of cultivating a fig tree in a container? They are not only lovely but also useful.
Figs are produced for the purpose of their fruit, which is seedy.
There's a good chance that you've tried a Fig Newton cookie, even if you've never really eaten a raw fig before.
The recipe for figgy pudding, which was made famous by that Christmas carol that also gets stuck in your head, calls for dried figs as the main ingredient.
This fig spread does not include any refined sugar, which enables the natural taste of the figs to come through more clearly.
