Fig Jam

Figs one of the hardest little fruits to get. Their season is fast and expensive. I got lucky a bird or two dropped some seed i my yard and low and behold 5 years later figs. I was never a fig eater I thought they were cousins of the prunes and thus euuuu. My tree each year is just a bounty of fresh figs. I am a jam maker so they have always been used for that. This year I am breaking the pattern and making some Fig Newton and dehydrating them and making some Fruit Leather. I will post those recipes as them happen.

My figs show in the picture are green these are Adriatic Figs. they have a soft green cover and a creamy red flesh. Perfect for making Jam. 

Let us get started.

Ingredients - Makes app. 8 8 ounce jars

• 6 cups of cleaned chopped figs 
• 2 cups of sugar
• 1/4 cup lemon juice
• 2 tablespoons of lemon zest
• 1 tablespoon of Pure Vanilla Extract - OPTIONAL 

If you are a pectin user there is no need to use it just get your jam up to 223 degrees with a candy thermometer.  This jam takes longer then most to cook. It is a slow steady 1 to 2 hours depending on how long it takes to break up. 

Put your figs, lemon juice and sugar into a large pot. Heat on medium to start you want the figs to break down. The skins take a little longer. Keep this brewing at a steady low boil and stir. After an hour add the lemon zest. After an hour your jam should look great. 

If the skins have not broken up and it is an issue for you take an immersion blender and thin them out. You could also use a potato masher. 

Fig jam likes to cook so turn this to low keeping it at a nice simmer and cook for an additional hour making sure to stir often. Some people cover their pot. Not me I think it adds unneeded condensation which can thin out your jam. So after an hour check your jam take a candy thermometer and check to see if you have your fig mixture up to 223 degrees. Do not let the thermometer touch the bottom of the pan it will not be the true temperature. This is with anything you need to measure with this thermometer. Stir until it reaches the right temperature it should have thickened up. 

You can tell if the mixture has thickened because if you turn the heat off you will get a film on top of the fig jam. Like you get with Hot Chocolate that set aside. You can also check the if by using the good ole' reliable cold plate and spoon test. 

I leave some of my fig bite size I like chunky jam. Make it the consistency your most comfortable with. 

Have your jars and lids ready to pour your jam into. Have your water bath ready. Fill your jars up until there is about half inch of head space. Wipe the rims clean not to leave any jam spills on them. Put your lid and twist on and get it into the water bath. Bring to a rolling boil and leave in for 13 minutes. 

Once done take the jars out of the water bath and place on a towel on the counter. Let them cool off for 24 hours or until you think they are cool enough to take the twist off and label. Never leave the twist on the jar not good for storage. Store in a cool pantry or cupboard.

Strawberry Fig Jam

Fig and Strawberry Jam. Lucky me, my Daddy has a Fig tree's and this year I took complete advantage of them. Yeah Yeah I did not think these little fruit's were any good.


 



When I think of Fig's I think of Prunes and frankly having to go to the bathroom. Seriously how wrong could one girl be. This Jam is so good! I am looking forward to Fig season this year

Ingredients 

3 cups fresh chopped figs
3 cups fresh chopped strawberries
1/4 cup fresh lemon juice
3 cups of sugar


Notice that I am using less sugar in this recipe. The sweet of the figs and strawberries make it so you are able to use less sugar. Sweet!

Clean your fruit! Be gentle you do not want to bruise the fruit. You do NOT have to peel the figs. Some may be icky looking peel those ones.

Clean your strawberries and hull them that means take the tip top off.










Every strawberry season out here I make sure I buy the fresh strawberries every week and freeze as many as possible. I do this so I have them all year long to can. Here in Southern California the supply is endless. I like the strawberries more than the weather !









Take your chopped figs, strawberries and lemon put them into your stainless steel pot on a medium flame. Bring them to a boil that can not be stirred down. Be sure to stir we do not want burn or scorch.

Once you have your rolling boil you can to stir down add your sugar one cup at a time making sure to incorporate well.






Bring the batch back to a rolling boil.

Keep stirring and wait for the boil to return. It looks beautiful doesn't it ! I am really careful when I make my jam's. I like to make sure that I have chunks of fruit in the jam.






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.