Fig Jam
Fig Jam. In this post, you will find useful tips, faq’s and a recipe card with detailed instructions on how to make fig jam with fresh figs. With its unique taste, it goes perfect with either sweet desserts or savory dishes like muffins, bread, or a.
Bring slowly to a simmer and keep simmering for 15 minutes until figs are soft. This homemade fig jam recipe is made with fresh figs, a touch of honey, a bit of lemon juice, and does not require additional pectin or gelatin. Place in an appropriately sized saucepan with rest of ingredients.
Combine prepared figs with lemon juice.
Naturally syrupy sweet, figs make a wonderful main ingredient for homemade jams and preserves. With a wooden spoon, break up any large pieces and keep cooking slowly for another 10 minutes or so until jam is. Stir in honey, lemon zest and salt.
Chop the figs, removing stems and any overripe or mushy fruit.
With its unique taste, it goes perfect with either sweet desserts or savory dishes like muffins, bread, or a. 2.5 pound (pack of 1) 4.2 out of 5 stars. Fig jam can be used in many preparations.
Here are a few suggestions:
Use it as a sauce: For a smoother jam, process in a food processor. Heat jars in simmering water until ready for use.
Cut the tops off the figs and place them in a large pot.
Spoon jam into jars, leaving ¼ inch space and close with lid. Bring slowly to a simmer and keep simmering for 15 minutes until figs are soft. For a chunky jam, gently mush large pieces of figs with a fork or potato masher;
Continue to boil the syrup until it.
This fig jam recipe includes only 3 ingredients and is a french recipe. Its sweetness pairs wonderfully with game meats like lamb, venison, or pheasant. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
