Fig Jam – melissassouthernstylekitchen.com

This Fig Jam Recipe is extremely straightforward to make with easy substances. On this recipe, I show a canning method, however in the event you aren’t inclined to can jams and jellies, you’ll be able to get pleasure from it as a freezer jam! It’s wonderful served with buttermilk biscuits and a savory charcuterie board or cheese board, however it additionally pairs splendidly with French bread or peanut butter for a grown-up PB&J sandwich.   

Straightforward Fig Jam Recipe

There’s something so heat and conventional about this recipe. Fig jam is a candy and versatile unfold constituted of ripe figs. Its wealthy, complicated taste profile comes from the pure sweetness of figs, which is complemented by added sugar and generally a contact of lemon juice or spices. The jam has a easy, but barely chunky texture, relying on how finely the figs are chopped or processed. The right way to maker do-it-yourself Fig Jam for canning: (Scroll down for full printable recipe.)

• Macerate the Figs – Add figs to a big bowl with the granulated sugar. Let stand for half-hour.
• Switch to a Non-Reactive Pot – Add the figs to a big 6-8 quart saucepan with the lemon juice and water. On the stovetop over excessive warmth, deliver the combination to a full rolling boil, stirring till the sugar has utterly melted.
• Simmer to Thicken – Decrease the warmth and let simmer to scale back and thicken. Use a big spoon to skim any foam from the highest.
• Pectin – Add fruit pectin to the fig combination. Prepare dinner stirring continually.
• To Can – Put together boiling water canner. Warmth eight 1/2 pint jars in simmering water till prepared to be used.
• Fastidiously ladle sizzling jam into every sizzling jar leaving a ¼ inch headspace and wipe the jars rim with a clear kitchen towel.
• Screw on the Lids – Heart lid on jar and apply band, adjusting solely till it’s fingertip tight. Place jar in boiling water canner.
• Course of – Course of jars per the recipe then take away canner lid, let jars stand 5 minutes. Fastidiously take away jars and funky on the counter.

The right way to Make the BEST Fig Jam Recipe

• Substances you’ll must make do-it-yourself Fig Jam: Purple figs, granulated sugar, lemon juice and water.
• Kitchen instruments you’ll want: Canner, mason jars, nonreactive heavy bottomed pot, measuring cups, giant wood spoon or stainless-steel spoon and a ladle.
• Select Ripe Figs. Use figs which might be delicate when gently squeezed and and totally ripe for the most effective style and sweetness.
• Watch out when simmering the jam. Though it seems to be just like the jam is evenly effervescent on high, beneath it’s scorching sizzling. If you go to stir it, the jam can spurt and splatter. Stir slowly and thoroughly.
• Variations: You may swap out lemon juice for orange juice, add contemporary lemon zest, add rosemary or basil or combine in spices equivalent to ginger, cinnamon and nutmeg.
• Fig jam is preserved by canning, which extends its shelf life and makes it appropriate for long-term storage. When correctly sealed, fig jam might be saved for a number of months at room temperature. As soon as opened, it must be refrigerated and used inside 2-3 weeks.
• Fig jam is usually used as a variety for buttermilk biscuits, toasted bread and crackers. It pairs properly with cheese, particularly delicate cheeses like goat cheese or sharp cheeses like cheddar.
• Use Fig Jam as a Filling: Use it as a filling for pastries, a topping for yogurt , or as an ingredient in savory dishes like glazing pork, rooster or beef.
• It is best to use a nonreactive saucepan or pot to cook dinner the jam. Use a stainless-steel or an enamel coated pan.
• For canning functions you must sterilize the jars for not less than 10 minutes earlier than utilizing them to fill with jam. Use a lint free clear kitchen towel to wipe the edges clear after filling the mason jars.
• The feel of fig jam can vary from easy to barely chunky, relying on how the figs are processed. It typically has a thick, spreadable consistency however you’ll be able to adapt the feel to fit your style.
• Freezer Fig Jam: The addition of the Positive Jell or Certo (liquid fruit pectin) makes the jam sweeter and provides a little bit of a jelly consistency to the jam.  I, personally, just like the jelly consistency, in the event you’re somebody who doesn’t need to add pectin to your jam, it may be omitted. My suggestion for those who don’t need to use Positive Jell or Certo (liquid fruit pectin) could be to jar the jam in sterilized jars however skip the water tub course of and retailer it as freezer jam. You may thaw it within the fridge to be used. 
• There’s no must tighten the jar lid with a vice grip. Finger tightening is ample.
• Storage: Retailer Fig Jam processed in a water tub at room temperature for as much as a yr. Retailer it within the freezer for as much as 6 months.
• Retailer opened jars of Fig Jam chilled within the fridge for as much as a month.

Extra Methods to Make Jam and Jellies

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