How to Make Fig Jam
Wash the figs under running water., Stem the figs by slicing off the stem with a knife., Place the figs in the saucepan., Squeeze the lemon juice while the figs sit., Add your water and lemon juice to the saucepan.,Stir while you wait for the boil...
Step-by-Step Guide
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Step 1: Wash the figs under running water.
You can allow them to dry slightly in a drain basket before handling them. , Cut the figs into ½-inch (1.3-cm) pieces and set aside., Add the sugar.
Allow the sugar to melt and combine with the sugar over the course of 15 minutes.
Stir them occasionally to better combine the sugar and figs.
You will know they are ready when the sugar is mostly dissolved and the figs start to release their water.You can replace white sugar with honey if you prefer to use a natural sweetener.
You may want to use only a cup of honey due to its sweeter flavor., Lemon juice adds pectin, flavor a little acidity to the jam.
It is a common ingredient in most jam recipes since it helps to thicken the consistency.
You can slightly reduce the amount of juice you use in the recipe if you prefer a less acidic taste. , Bring it to a boil over medium high heat.,, Stir it occasionally., If you lift the liquid and pour it off the side of the spoon, it should fall in thick drops., Ensure you leave ¼-inch (0.6cm) of space at the tap., Let them cool completely.
Place them in the refrigerator.
They will store in the refrigerator for up to three months. , It is recommended that you double the batch if you are going to the effort of canning.
This recipe can simply be doubled without any other modifications.,, Remove the basket in order to place jars in there when you are ready., Leave ¼-inch (0.6cm) headspace.
Wipe the rims with a clean wet towel.,, This process will seal the jars so that you can store them for a year. -
Step 2: Stem the figs by slicing off the stem with a knife.
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Step 3: Place the figs in the saucepan.
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Step 4: Squeeze the lemon juice while the figs sit.
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Step 5: Add your water and lemon juice to the saucepan.
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Step 6: Stir while you wait for the boil to ensure the sugar dissolves completely.
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Step 7: Simmer your jam over medium heat for about 20 minutes.
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Step 8: Test your jam for consistency once your fruit is completely softened.
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Step 9: Pour or spoon the jam into the ½ pint jars.
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Step 10: Close your jars.
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Step 11: Opt to can the jam using a water bath if you don’t think you will use the three jars in three months.
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Step 12: Sterilize your canning jars and rims by placing them in boiling water for 10 minutes or running them through a dishwasher with a hot dry cycle.
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Step 13: Set up your boiling water canner on your stove.
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Step 14: Pour your jam into the jars.
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Step 15: Secure your new lids and sterilized rings on the top of the jars.
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Step 16: Submerge the cans in the boiling water using the basket for five minutes near sea level
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Step 17: 10 minutes between 1
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Step 18: 000 and 6
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Step 19: 000 feet (305 to 1829m) and 15 minutes above 6
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Step 20: 000 feet (1829m).
Detailed Guide
You can allow them to dry slightly in a drain basket before handling them. , Cut the figs into ½-inch (1.3-cm) pieces and set aside., Add the sugar.
Allow the sugar to melt and combine with the sugar over the course of 15 minutes.
Stir them occasionally to better combine the sugar and figs.
You will know they are ready when the sugar is mostly dissolved and the figs start to release their water.You can replace white sugar with honey if you prefer to use a natural sweetener.
You may want to use only a cup of honey due to its sweeter flavor., Lemon juice adds pectin, flavor a little acidity to the jam.
It is a common ingredient in most jam recipes since it helps to thicken the consistency.
You can slightly reduce the amount of juice you use in the recipe if you prefer a less acidic taste. , Bring it to a boil over medium high heat.,, Stir it occasionally., If you lift the liquid and pour it off the side of the spoon, it should fall in thick drops., Ensure you leave ¼-inch (0.6cm) of space at the tap., Let them cool completely.
Place them in the refrigerator.
They will store in the refrigerator for up to three months. , It is recommended that you double the batch if you are going to the effort of canning.
This recipe can simply be doubled without any other modifications.,, Remove the basket in order to place jars in there when you are ready., Leave ¼-inch (0.6cm) headspace.
Wipe the rims with a clean wet towel.,, This process will seal the jars so that you can store them for a year.
About the Author
Nicholas Howard
A passionate writer with expertise in home improvement topics. Loves sharing practical knowledge.
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