Fresh Fig Jam Recipes Canning

Try this Easy Fig and Ginger Jam Recipe Attainable …

WEBSep 6, 2023 · Spread about a half cup of fig jam over a round of brie cheese and bake it in the oven until it’s warm and melty. Serve with …

Rating: 4.3/5(26)
1. Place all the ingredients in a slow cooker and cook for 6-8 hours on low.
2. Remove lid and mash with a potato masher or puree with an immersion blender (depending on desired texture).
3. If mixture is too thin at this point, turn crockpot to high and prop lid halfway off so steam can escape. Continue to cook for another 1-2 hours until it reaches the desired consistency.
4. Once jam reaches desired texture, store it in a mason jar in the fridge for up to 7 days.

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Homemade Fresh Fig Jam for Canning Heartbeet …

WEBOct 2, 2020 · Screw the lids on until finger tight, and put back in the water bath canner. Once you’ve filled all jars, bring the water in the canner to a …

Rating: 4.9/5(18)
1. Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat, cover and steep 30 minutes.
2. Pour wine through a fine wire-mesh strainer into a stainless steel or enameled saucepan. Discard rosemary. Stir in figs, pectin, and lemon juice.
3. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
4. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

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Spiced Fig Jam Recipe for Canning The Wimpy Vegetarian

WEBOct 26, 2023 · Bring a large pot of water to a boil and submerge the jars, lids and jar rings in the boiling water for 10 minutes. Remove, using tongs, and dry on a towel. Make jam. …

Rating: 4.7/5(28)
1. Place the figs, sugar and spices into a large non-metallic bowl. Stir to coat the figs well. Cover and leave on the counter for 6-8 hours or overnight.
2. Sterilize the jars and lids you plan to use. There are a few ways to do this, but I bring a large pot of water to a boil and dip the jars in for 2 minutes, and then the lids for the same amount of time. Dry on a towel.
3. Spill the figs and spiced sugar into a preserving pan or large wide-mouthed pot (I use a large Creuset, which works very well). Add the diced apple, lemon juice and water, and stir over a low heat until the sugar has dissolved.
4. Bring the mixture to the boil and cook rapidly for 15 - 20 minutes or until the fruit is soft and setting point is reached. For the first 10 minutes, only ocassional stirring is needed. The final 5 - 10 minutes, however, will require stirring every couple of minutes to prevent the fruit from hardening onto the bottom of the pot. Set point is typically reached 8˚F higher than the boiling temperature. At sea level, boiling point is reached around 212˚F, so set temperature should be around 220˚F. If you live in high altitudes like I do part of the year, the boiling point lowers 1˚F for every 500 feet above sea level. I find this is more art than science, however, and recommend you not scrupulously follow the gauge of a thermometer. A better way is either to dip a large metal spoon into the boiling jam, and raise it. If two drops coming off of it come together to form a single drop or stream of jam, it's ready. Another way to determine if the jam is set is to place a small plate in the fre

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