How to Make Fig Jam with Honey

As long as what we eat is native or natural, it is both good for us and tastes good.

At the beginning of the text, we'll talk about how figs and honey can help you feel better, and at the end, we'll show you how to make fig jam and honey.

Everyone knows now that natural honey has health benefits.

Honey protects against everything from seasonal illnesses to cancer, and it goes well with a lot of different foods.

Fig, which has many health benefits on its own, can be eaten with honey.

When you mix figs and honey, you get a substance that can help you more than any other substance.

It can control your blood flow and treat skin problems.

This combination is good for treating many diseases, like getting rid of toxins, improving memory, making you more sexually potent, and many other things we'll talk about in the next article.

Most nutrients, like calcium, fibre, and antioxidants, are found in figs and honey.

Honey is a natural source of energy that is good for digestion and helps the body's immune system.

Figs are not very interesting to eat straight up because they are hard to chew.

When you eat figs and honey for breakfast every day, it gives you energy and helps heal many illnesses. Ingredients:

1. 6 large black figs
2. Nine teaspoons of sugar
3. Three tablespoons of honey
4. 1/4 teaspoon vanilla extract
5. Lemon juice (juice of half a lemon)

Put the figs, a small amount of sugar, honey, and lemon juice on a very low heat and let them boil for 40 to 45 minutes.

Stir the food while it's cooking to make it thicker.

After cooking and letting it cool, add a little vanilla.

Pour into a blender, if you want, and blend until smooth. Then serve for breakfast with cream cheese.

It will stay good in the fridge for 3 weeks.

Fresh Fig Jam with Honey

In this text, we'll tell you about one of the healthiest compounds that have been looked into the most.

Figs and honey are miraculously good at treating many diseases because of how they are made. In the text that comes next, we talk about a few treatment cases.

Treatment for constipation: Figs and natural honey can both help relieve constipation and keep it from happening.

If you take it every day after breakfast for a month, it will help you go to the bathroom.

Due to the insoluble fibre in figs and the volatile essential oils in honey, both of these foods increase intestinal activity.

The oestrouss glucoside in honey also converts to oximethyl anthraquinone, which keeps you from getting constipated. Soothe stomach ulcers:

Natural figs and honey can also help heal stomach ulcers and relieve pain.

When you have a cold, figs and natural honey mixed with lukewarm water can help soothe a sore throat.

After a few days, you will be completely better.

Figs and natural honey can help with a dry cough at night, which is one of their many benefits. Blood deficiency:

Figs and natural honey both have a lot of iron, which is why they can help treat anaemia and raise the amount of hemoglobin in the blood.

So, women can use this combination, especially when they are having their periods. Eat figs with honey after surgery to make up for your anaemia.

Figs and natural honey also help the body feel better when it is weak or tired.

Help digestion: Both figs and natural honey help digestion because they have a lot of antioxidants.

If you eat this compound the right way, it can also help treat indigestion.

Fig Honey Preserves

Most of the time, jams are made from fruits cooked with sugar.

Most housewives like to make their jam because it is healthier and doesn't have any preservatives.

So that housewives' time and the ingredients used to make jam don't go to waste, it's important to pay attention to a few things during and after making jam, which we've covered in this article at the request of some of you users.

When you make a jam out of fruits and keep it for a long time, the colour of the fruits changes. This change in colour and transparency is normal.

The more the sliced fruits are exposed to air, light, and heat, the more likely they are to change colour, and this can't be stopped.

This reason won't make the problem look any different to the consumer, but it will make the fruit less healthy.

Since jam is made from fruit, leaving it out in the air will change its colour and reduce the number of nutrients it has.

To keep the jam fresh, it's best to store it in a glass jar at room temperature.

By putting jam in the fridge, you can also keep it from getting too dark.

Also, the darker the jam's storage container, the less likely it is that light will get in and change the colour.

This is because jam keeps for a long time.

If the jam is of good quality and has the right amount of sugar and the right consistency, you won't have any problems storing it.

If the concentration of jam is high, it gets hard and sweet over time. If the jam's nectar isn't thick enough, it will mould over time.

Pour some of it into a bowl and let it cool while you cook to make sure it is in the right concentration.

Fig Jam Variations

Fig jam is one of the most popular and tasty breakfast jams served all over the world.

Fig jam is, of course, also used in the candy industry and in many other places where things are made.

There are 4 different kinds of fig jam, which we will talk about in this section: First group:

No spices or other flavours, just fig. To be exact, the green Calimyrna figs.

The second batch would be the Kadota variety, which has smaller seeds and would need a bit of honey instead of some sugar.

The fig would have looked great with a dash.

I think the 1/2 cup of dark wildflower honey I added by accident was too much, though.

The honey almost made the delicate taste of the figs taste like nothing.

It's not bad or tasteless, but it tastes more like honey than a fig. the third group may be my favourite.

I mixed the sweet Brown Turkey figs with rich and fruity balsamic vinegar to make this jam.

And since I made a mistake with the honey, I added a little vinegar at a time until it was just right.

The last ones. At this point, I was retired. Making jam takes a lot of stamina, but I was ready to step it up a notch. Bring the alcohol.

To be exact, Grand Marnier.

Even though that's only 4, the Black Mission figs were kept whole in a sweet orange syrup.

I will post this recipe and the lovely fig jelly I made with the syrup that was left over.

You can use this version of 4 figs jam every day, especially for breaking your fast, which would be great.

Figs Walnuts and Honey

Mediterranean Fig and Walnut Jam is a sturdy spread made with fresh figs and crunchy walnuts that are covered in a lightly sweet jam.

With a little honey, the sweet taste of figs makes a great Mediterranean flavour.

1. Put the Mason jars in a pot with a heavy bottom to get them ready. Fill the jars and the pot with water. Over high heat, bring the water to a boil.
2. In a medium pan over high heat, bring the sugar, water, and lemon juice to a boil. Turn the heat down to medium and let the food cook for 5 minutes.
3. Add the figs, walnuts, and honey. Turn the heat down to medium-low and let the mixture simmer for 10 minutes to make it a little thicker.
4. Take out one jar at a time from the canner and around the r hot water back into it. Put the jar on a soft towel or a cutting board. Put the jam in the hot jar, leaving 1/4 inch of space between the jam and the top of the jar. Wipe the rim of the jar with a damp paper towel to get rid of any jam or sticky stuff around the lid. Keep doing this until all the jars are full.
5. Put the flat, round part of the two-piece closure in a small saucepan, cover with water, and bring to a simmer over medium heat to sterilise the lids. Don't cook. Don't use the lids until they are hot.
6. Carefully take a lid out of the hot water and put it on the jar. Screw the lid on the jar. Screw the band down with your fingers until you feel resistance. Then, keep going until it's as tight as your fingertip.
7. Put the jar back in the pot of hot water. Repeat the steps for the lids until all of the jars are in the canner. Adjust the water level in the pot so that it is 1 inch above the jars. Bring the water to a full rolling boil over high heat.
8. Turn off the heat and wait 5 minutes before taking the jars out of the water. Take the jars out of the hot water by lifting them and putting them on the towel or cutting board to cool. Once it has cooled, tighten the screw band, label it, and store it in a cool, dark place for up to 2 years.

Fig Cardamom Jam

I think making jam is the easiest way to keep fruits and berries fresh for a long time.

I keep it super simple. I do it the same way every time.

I've always had good luck using cardamom seeds to make jam.

Cardamom seeds are full of fibre, protein, and antioxidants, which is why I love them. Also, they are a great way to get Omega-3 oils.

There are 7 grammes of fibre, 2 grammes of protein, and 5 grammes of omega 3 in two tablespoons of chia.

1. Put cardamom pods on top of a 6x6 piece of cheesecloth. Use a rolling pin to gently crush the pods. Gather the cheesecloth's ends together and tie them together with a long strip of cheesecloth. (You are making a small pouch that looks like a tea bag so that the cardamom can steep in the jam without having to strain out the seeds later.)
2. Put the figs, water, juice, lemon juice, honey, and cardamom pods in a large pot and bring to a slow boil. Let it cook for 5 minutes while you lightly crush the figs with a fork or a potato masher.
3. Stir in 2 tablespoons of chia seeds and let the mixture simmer for another 10 to 15 minutes, until it thickens. Take it off the heat, take out the cardamom bag, and add vanilla extract. Stir it up a bit now.
4. Let the jam cool a little, then put it in cute little jars. Keep in the refrigerator for up to one month.
5. If you decide to can you fig jam: Set up a hot water bath and let the jars boil for 10 minutes. Pour the mixture into eight clean, hot 1/2-pint canning jars, leaving 1/4 inch of space at the top of each jar. Get rid of all the air bubbles.

Use a clean, damp cloth to wipe the threads and rims of the jar.

Put hot lids on top and screw bands on the sides. Process the jars for 10 minutes in a pot of boiling water.

Cool the jars all the way. Keep for up to a year in a cool, dark place.

Fig and Date Jam

The fig jam needs to cook on low heat for a long time.

It could take anywhere from 30 to 60 minutes, depending on how hot it is and how much liquid needs to evaporate.

The texture should be thick enough that it flows off a spoon in a steady stream, not drip by drip.

Once it starts to get thicker, you will be able to tell.

That's how I test it, but there are two more ways to check if you want to be even more sure.

One of them is that the temperature has to be higher than 220F.

The second is that if you put some jam on a plate, put it in the freezer for 2 minutes, and then run your finger through it, it should stay separated.

Dates have been used to sweeten food since ancient times, and date paste is making a comeback as people look for alternatives to sugar.

We have an advantage over the ancients, who had to use a mortar and pestle to crush their dates. We have machines that chop food.

Date paste is simple to make at home.

No added glucose, no preservatives. Just sweet dates, with their caramel and vanilla flavours.

All you have to do is soak the dates until they soften, remove the pits, and then let the food processor make a thick, creamy, and sweet paste that you can use in many ways.

Choose dark, moist, plump dates.

The Medjool variety is best known for its rich taste and smooth texture, but you can try others if you can't find any Medjool.

If you want to change up your date paste, you can add a little vanilla extract, cinnamon, or dried figs or prunes in a matter of seconds.

Soak the dates and any other dried fruit you want to add, and then take out the pits.