What should fig preserves look like

Boil syrup until thick; the syrup must be boiled down until it becomes as thick as honey. Carefully pour the syrup over figs, cool and let stand 6 to 8 hours in the refrigerator. Sterilize canning jars. Reheat figs and syrup to boiling. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

Process in a Boiling Water Canner. You could try adding your choice of fresh herbs to taste as well. Yes, you can certainly use brown sugar to make jam! Note that the flavor will be more molasses-y, and the color of the finished product will be a bit darker. I tried this jam with a couple tablespoons of fig balsamic vinegar while cooking. Off the charts!! Thank you!!!!!!

I have a fig tree and an abundance of figs. I decided I was going to try to make fig preserves and it was a complete disaster. Will definitely make again!! Thank you for this easy Fig Jam recipe. My fig tree is turning out fresh figs every other day.

My second Fig upside down cake was made with walnuts, lemon, flour and brn. Both were a success. I also made Fig tarts on pastry sheets, twice. Today I made your Fig Jam recipe. It is cooling, but, I already tried it, and it is a success. One pound of figs yields oz. How long would this be good if kept in the freezer, and would it still have a 10 day shelf life in the fridge once thawed?

I also have a fig tree with way more figs than I know what to do with! I would love to be able to give the jam away as Christmas presents, but given that Christmas is 4 months away and my figs are ripe now, I want to make sure it would still be good then!

Congratulations on your productive fig tree! An abundance of fresh fruit is a wonderful problem to have. As long as it is frozen consistently keep in the back of the freezer, away from the door, or in a subzero unit it should last for up to 6 months.

After thawing, it should keep in the fridge for about a week, maybe a little longer. Be sure to leave some extra head room in the containers before freezing, to allow for expansion. Sounds like a wonderful gift! You can puree them with the peels on after removing the stems, or scoop the ripe flesh out of the peels. I agree personally, and our recipe does not recommend peeling them! But for those who prefer it, the ripe flesh can easily be scooped out of the skin before processing.

You can fix runny jam by cooking it longer. Easy and very good recipe. I used monk fruit sweetener for my diabetic husband and it came out so good. Now we both can share and enjoy fig jam Prosciutto arugula sandwich which is my all time fave. Thanks for the easy recipe. Allison, looks like your recipe is a winner. They are still not ripe to do it but my questions is can I use real Stevia instead of brown or white sugar? Thanks in advance.

Other substitute instead of sugar? You certainly can make fig jam without added sugar! But note that you may need to make some adjustments to get it to thicken as it cools. Sugar reacts with the natural pectin in the fruit while stevia does not.

This site uses Akismet to reduce spam. Learn how your comment data is processed. Pin Recipe. Description An easy homemade jam recipe made with fresh summer figs.

Scale 1x 2x 3x. Pull the stems off the figs, then puree them in a food processor until mostly smooth a few chunks are okay to give it some texture. Transfer the fig paste to a medium-sized heavy-bottomed but not cast iron pot. Stir in the sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce heat to medium. Boil, stirring nearly constantly, until it becomes jam-like in consistency. If you are unsure, turn off the heat and place a bit of the jam on a cold plate stuck in the freezer before you begin , let it sit for a minute or so, then check the consistency to see if it is jam-like.

If needed, return to the heat for a few more minutes. Once it is finished cooking, remove from the heat and stir in the vanilla extract. Carefully transfer the jam to a clean jar. Let it cool for an hour or so, then transfer to the fridge still with a semi-loose lid. After it has cooled completely you can tighten the lid — it just gets stuck if you tighten it while hot. Store in the refrigerator. I simply trim the stems. First, trim and chop the figs. You can also pulse the figs in a blender to further break down the fruit.

Place the fruit in a large saucepan. Let the fruit and sugar sit for 2 hours to allow the sugar to draw out the natural juice in the figs. Figs do not naturally contain a lot of acid, which is needed to prevent the formation of bacteria during the canning process.

We have to add some in the form of lemon juice. Bottled lemon juice has a consistent acid level and is what I recommend. Bring everything to a boil over medium heat. Continue to boil for minutes until the mixture has thickened to a spreadable consistency. All my other jam and jelly recipes call for pectin. Pectin is a naturally occurring soluble fiber that also works as a thickener. Some fruits, such as apples, contain a lot of pectin naturally. The reason is, as the figs cook down the natural sugars in the figs combine with the added granulated sugar and form a syrup.

The preserves will continue to thicken as they cool. But if you are impatient like me, you can use something called the spoon test. Place a clean metal spoon in the freezer I like to stick mine down in the ice bin before you get started.

When the preserves come off the burner, remove the spoon from the freezer and dribble a few drops onto the cold spoon. I was floored by the response!

We moved into a house with two large fig trees and never knew what to with them, other than eat a few. Now I not only have a great use, this recipe has been a huge hit! I had several friends offer money for any extra jars I had. I harvested three huge bags of figs yesterday and will be spending all day in the kitchen making preserves today!

I love this recipe! This tastes wonderful on home made buttermilk biscuits. I will be using this preserve recipe over and over! Rating: 4 stars. Tastes similar to apple pie. The figs remained whole and did not break down.

This did not thicken up like jam, but I think it is supposed to be that way. I've made it twice and both times it yielded only half of the amount listed in the recipe. The lemon rinds taste delicious after cooked.

I prefer not to slice it into rounds though. I cut the lemon in half and the sliced it. From what I've read the lemons are necessary when canning because figs are a low acid fruit, which makes them prone to bacterial growth. So, don't leave out the lemons!

This recipe is absolutely delicious! I have been making jams and preserves for several years and had never tried to make fig preserves. A friend gave me some fresh figs and I found this recipe and thought it sounded good. The fresh lemons add a nice flavor. This one is going in my recipe file! Pamala Perrone. Great flavor. Made the whole house smell great. I doubled the recipe and it yeilded 5 pints and 1 half pint. I thought I would get more since the yield for 5 cups was 8 pints maybe it was to be half pints?

In anycase so great!