Keyword: fig jam, fig jam recipe, fig jam without pectin, homemade fig jam, how tomake fig jam
Servings: 20servings
Author: Hani
Ingredients
FIG JAM RECIPE
Fig Puree
4.5poundsfresh figs (2 kilograms)
3/4cupfreshly squezed lemon juice
1cup granulated sugar (200grams)
1cuphoney (340grams)
lemon peel without white part from 4 large lemons
Red Wine Reduction
25.4fl oz. (fluid ounce)red wine, 750ml (milliliters)
1/2cup brown sugar, packed (107grams)
Instructions
FIG JAM RECIPE
Fig Puree
Wash figs (4.5 lb, 2kg), remove the stems and cut figs in half. Place figs into a large bowl and pour lemon juice (3/4 cup), honey (1 cup, 340grams), sugar (1 cup, 200grams), and lemon peel without lemon pith (from 4 large lemons) over the figs. Stir well. Cover with a kitchen towel and let marinade for 8 – 10 hours.
Remove the lemon peel. Process marinated figs in the blender or food processor until smooth.
Pour fig puree into a pot. Bring mixture to boil and simmer the fig puree over medium heat, stirring occasionally. Simmer puree for about an hour, then once it starts to thicken, stir frequently to prevent scorching. Cook jam until it reaches the gel stage (220F). If you have a candy thermometer you can use it.How can you tell jam is ready? You can do a simple test. Chill a small plate for 2 minutes in the freezer, then take a spoonful of hot jam and drop it onto a chilled plate, return it to the freezer for 5 minutes. Touch the jam with your finger, if it wrinkles and feels gel-like, it’s ready. If it doesn’t you need to keep cooking it and test it every 5-10 minutes.If you prefer thicker jam, cook it longer but don't overcook. I also use this simple test: I run a spatula through the jam, if it takes 10 seconds or longer for the separation line to disappear it's ready.
If using, in this step you can add red wine reduction. Pour red wine reduction into the jam, stir well and cook till the jam passes the gel test. A few minutes usually.
Red Wine Reduction
Pour red wine (25.4 fl.oz, 750ml) into a pot, and add brown sugar (1/2cup packed, 107grams). Stir well and bring to boil, reduce to simmer, and cook for about 30-40 minutes. Stirring occasionally. Red wine sauce will start to thicken, it will be reduced in volume. Continue cooking, stirring frequently, it will start to take on a syrup-like consistency. Be careful not to burn it. Once ready it should coat the back of the spoon.
Notes
Can fig jam be frozen? - Yes, up to 3 months,
How long does fig jam last? - my fig jam lasts up to a month in the fridge and up to 3 months in the freezer.
How to can fig jam? - I use a water bath. Canned jam lasts for up to 2 years if stored properly.
When to use fig jam? - I love using homemade fig jam to make Fig Newtowns Cookies. You can spread a little jam on toast. Pair it with brie or goat cheese for delicious appetizers.
Can I use this fig jam to make fig newtons? - Yes, absolutely, I do it all the time. Try my recipe for homemade Fig Newton Cookies.