Fig Jam Recipe - Beyond Delicious Marmelade
Jam for the God's!
We have just planted our fig tree a year ago so it's still to small to bear enough figs to make anything! They are so delicious you just can't help yourself not to eat them all! But that's where good neighbours step in (with their super large fig tree) and when you get more than you can eat it's time to get canning!
Fig jam is my favourite, it really sets itself apart from other jams because of it's exquisite tastes (or it might be because I am bananas for figs). It's really easy to make, if you use gelling sugar you will have your batch of jams in half an hour if you use regular sugar you will be done in two - in both cases easy and relatively quickly.
If you never tasted this jam before I promise you once you do you will fall in love and your household will never be without it again.
They work great with jeans and well pretty much anything else.
All photos on this site are taken (and under copyright) by me unless stated otherwise.
This is by far the most delicious jam I have ever made and I see now I didn't make enough to last throughout the winter. We are eating more than 1 jar a week.
It's a perfect way to start the day as it's super delicious on a warm bun with butter. It's also great to use in desserts, I've made jam filled croissants last week and they were gorgeous.
Serves: about 5 small jars
- 2 pounds/ 1kg fresh figs
- 1.5 pounds/ 0.75kg sugar (or gelling sugar - quantity is specified on the bag)
- Juice from one half of the lemon
- Fresh ginger root (you only need a small chunk)
- Wash the figs and slice them to small pieces.
- Put them into a large pot and slowly cook them until they are soft (it will take about 10 minutes no more). If your figs are super dry you can add some water so they won't stick to the pot.
- When they are soft take the hand blender and blend them. I don't blend them all the way, I like it if the jam has chunks of fruit in it, not to mention this gives it a more homey feel. If you don't have a blender use potato masher - it will take longer but it will get the job done. Reduce the heat as the "jam to be" will be trying to escape the pot at this time.
- Add lemon juice and grated ginger - about a quarter of a tablespoon will do. Stir the jam.
- While constantly stirring slowly add sugar. If you are adding gelling sugar cook the jam as instructed on the bag (usually it's no more than 10 minutes). If you are cooking with regular sugar the cook time depends on how thick you want your jam to be - I usually cook it for about an hour (you can make a jam test by dropping a drop of jam on the plate and if a water ring forms around the drop it's not thick enough).
- When the jam is cooked pour it into (washed) jars and close them. I actually don't know why but we always put them upside down to rest over the night (they must be covered with cloths).
Dr.Oetker Gelling Sugar
With these you can either make jam or jelly. They make cooking jam faster and easier and use. This is a part of their "free from animal" range and it's main ingredient is pectin which makes them vegan friendly.
I haven't jet tried the 3:1 mix as me and my family all love sweets but if you are looking for a more fruity and less sugary taste you can give this one a try.
Ingredients for my fig jam - Nothing beats homegrown and fresh!
Figs are home-grown, ginger is from eco market and lemon, well it's just a regular lemon.
I had 6 pounds (3kg) of figs and the lemon was super SUPER large (no genetic engineering there huh?) so I only used one.
I have been cooking jams with regular sugar in the past but lately my heart goes to gelling sugar, it's a lot quicker, you don't have to over(over) cook the fruit which is a good thing as I assume a vitamin or two more will be preserved this way! The brand I use is Wiener Zucker and Dr. Oekters - both work great.
Now doesn't this look fantastic
It was extremely hard slicing them and not eating them at the same time. Naturally I couldn't resist. Who could?
Cooking in the Pot
The smell coming out of the pot... Oh my!
After the blender attack!
I tried to mash them with a potato masher before I used a blender just to see how it goes and the figs fall apart pretty easily so it's very doable. Still a blender works better (read effortless).
Jars are already cooling!
The greatest part about canning jam is you will almost always have some leftover jam - not enough to put in a jar and you will have to "sacrifice" yourself and eat it right away. I know, it's a hard task.
Fig jam at it's best!
While it far from necessary you can decorate your jars with burlap fabric - they will look even more delicious and will make a perfect gift! Last year we made mixed fruit jam and were giving it away as a Christmas gift and everyone loved it.
If you will serve your jam to your friends it absolutely does not hurt to put a slice or two of figs as decorations. I think it adds the wow factor.
Which is your favourite jam? What are the jams you'we already made? Like the fig one? Just saying hi? Be my guest =)