FIG JAM

FIG JAM

 

Fig is popularly referred as Anjeer in India. It is said to be one of the first few fruits grown by man. Fig or Anjeer is one of the fruits high in vitamin, mineral, fiber content and also contains lot of healing properties. Fig are one of the popular fruit in India and is used a lot in making various Indian sweets, ice-creams, thick shakes etc. But i have never seen a fresh fig or a fig tree in India. Due to figs sensitive skin and high perishability, figs are not always available fresh year-round and mostly sold dry there.

 

FIG JAM 1

 

Last winter when we had moved to this house, i came across this weird looking tree with no leaves and i was wondering which tree would it be. I was very curious as the owner of this house has been very selective about the trees n plants grown in the property. And then i met these fresh figs during summer. 🙂

 

FIG JAM 3

 

Last summer i tried to just figure out when to pluck them from trees, how to store these figs so they can stay fresh longer, how to dry them for future use and also made some ice creams and smoothies. I had a lot of things in mind to try with figs this year. But due to my placements and classes, i was not able to find enough time experimenting except for Jam, Ice-cream & Smoothies.  So here comes my attempt in making a Fig Jam at home. Its such a flavorful Jam which is just so easy to make. I am sure you all gonna love this one. If you like homemade Jams then you can also have a look at my Strawberry & Rhubarb Jam Recipe by clicking at the link.. 🙂

 

Ingredients:

3 cup Figs, chopped

1 cup Sugar

1/2 cup Water

2 tbsp Lemon Juice

 

Instructions:

  1. Combine chopped figs, lemon juice and sugar in a large saucepan. Let the figs sit for 20-30 minutes.
  2. Keep a small saucer in the freezer to chill. You will need it later to test if the jam has set.
  3. Place over medium-high heat. Add water and cook stirring occasionally for 10 minutes or until the sugar is dissolved.
  4. Bring the mixture to a rolling boil.
  5. Mash the figs as you stir them constantly, and continue to cook until the jam has thickened and bubbles have completely covered the surface of the sauce pan. ( It will take around 10-15 minutes for the jam to set)
  6. Remove the jam from the heat and check if the jam is set now.
  7. Jam Set Test: Place a spoonful of jam on the chilled saucer. Return the saucer to the freezer for a minute. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return to heat for 5 mins and repeat the test.
  8. Transfer to the jars, cover and let the jam cool. This fig jam will stay fresh for 2-3 months.

 

Sterilize the Preserving Jars:

  1. While you start making the jam, sterilize the jars simultaneously.
  2. To sterilize, place jars and lids in a deep saucepan and cover with cold water. Bring to the boil.
  3. Cover the pan and reduce heat, boil gently for another 10 mins.
  4. Remove sterilized jars and lids with a tong, and place upside down on a clean tea towel.
  5. Carefully divide hot jam among the warm sterilized jars, leaving 1/8″ of the rim.
  6. Wipe the edges of the jar, apply lids and process in a boiling water for another 10 minutes.
  7. Remove the jars from the pan and set them to cool on a folded towel.
  8. After the Jars are completely cool, check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refrigerated and is not shelf stable.

 

FIG JAM 2

 

Note:

  • Always use the freshest produce for Jams.
  • You can use Cinnamon powder, Vanilla paste, Rosemary, Cardamom to give your Jam a nice twist.
  • You can also puree the chopped figs and follow the recipe to get a smooth jam. But we like the little chunks and hence just chopped them.
  • Sterilizing the jars before storing the jams is advisable. But vacuuming the jam jars is optional if you are making a small batch, as the jam is gonna vanish in a week.
  • The jam should stay  fresh even without vacuuming it air tight for 2 months. But my jams never lasted so long, it gets vanished in a week.:)
  • If you find your Jam to have turned extra dry. Then just add 1/2 cup water and bring your jam to boiling point and slightly thicken. (Jam becomes dry if you had over cooked it.)
  • You can use Fig Jams over Toast, Cakes, Frosting, Ice creams, Tart or any Snack Bars.

 

I hope you all would enjoy making this easy Homemade Fig Jam. Do try them and share the pictures with me if you do.

You can also subscribe to my Facebook Page, Pinterest and Twitter by clicking on the link.

Thank you.

Love,

PRITI:)

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19 thoughts on “FIG JAM

  1. Thank you dear.:) And Wow! That’s so nice to know. If i had known this before, i would have asked you for tips to store and dry them. 😉 Now trying my best to make good use of it until we stay here. 🙂

    Like

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