Strawberry Fig Jam with Pure Vanilla
Regular Strawberry Jam tends to float and I know the reason why (here is a post explaining)
This Fig Jam is so delicious. I did a few things different than the first Fig Strawberry Jam I made.I added more Figs and some Vanilla powder from the extract we make. And some of the "Pure" Vanilla Extract we also make. It is heavenly.One tip I have noticed is that the Black Fig's you can leave the skin on but the Green Fig's have a bitter tasting skin. Just a note !
4 cup chopped figs
4 cups chopped strawberries
1/4 cup lemon juice
2 cups granulated sugar
2 tablespoons of vanilla powder
1/4 cup "pure" vanilla extract
As always have your ingredient ready for your recipe. There is something about just adding what is needed as you go then not being prepared.
Start by cleaning your strawberries and pitting them. Next chop your fig's.
Notice I peeled these fig's.
Take your chopped figs, strawberries, lemon and vanilla and put them into your stainless steel pot on a medium flame. Bring them to a soft boil that can not be stirred down. Be sure to stir we do not want burn or scorch.
Time to Stir and Smash
Get your mixture to the right consistency. This is a personal issue. The consistency of any jam is up to the cook. I love my jam's to have pieces of fruit that pop in your mouth.
I have two tool's I use to smash the fruit. The potato smasher for the more delicate Jam and the Immersion Blender. There is nothing better then the taste of a piece of fruit in your jam it gives it a little Pop of Fruit Pleasure.
Once you have the consistency right start to add your sugar one cup at a time. Let each cup mix and dissolve completely prior to adding another cup.
Your jam or any jam that uses strawberries does not always stay that bright strawberry red but not to worry it still is delicious. It does not mean the jam is bad!
Alright you should have all your ingredients together in your pot and the smell must be delightful. Taste your jam to make sure you have the right taste.
You can always add more of any ingredient but you can not remove once it is mixed.
Once the jam has come back to a boil you can check your gel point. Turn off the burner , skim the foam and get ready to jar!
It is time to jar your jam. I always turn the burner off and let my jam sit for 5 minutes. This is a great trick when you have jam that you want your fruit to set not float in the jam jar. Works great with Marmalade's.
Have your lids ready. Fill your jar's to 1/4 inch from the top and wipe clean. Set the lid and screw on the ring taunt.
Put them into your water bath for 10 minutes. Once done turn off your stove and remove your jars. Place on a counter and let them cool over night. Once cooled remove the twist and store.
Here is a link to the California Fresh Fig Website with many recipes for you to try. I have linked you right to the canning recipes.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.