Homemade fig jam ... You know it's so much better than industrial jam. There are many advantages to making your own jam ... First of all, there is the pleasure, and just that, it's not bad: Choose the fruits, take advantage to feast on them, at random. the selection, hop, discreetly swallowed, the one we wanted so much! And then there is the recipe itself, the one you want to cook, the little trials and the prospect of tasting ... This time, I made a jam, under the seal of slowness.
Why, you will tell me? I wanted a jam sweetened by its juice, I wanted large pieces of preserved fig, I wanted the flavors and aroma to outweigh the strength of the sugar. I wanted to go my way and cook with brown sugar, and off I went for this fig jam recipe. Crazy!
6 - 8 pots.
12 hours. (a night)
3 hours on very very low heat.
• White figs: 4 kg
• Brown vergeoise: 700 g
• Sugar: 700 g
• Lemon: 2
• A small knife (stainless steel blade).
• A large saucepan / a stainless steel pot / copper jam basin.
• A wooden spatula.
• A clean cloth.
• A large funnel (option for potting) or a ladle.
• Wash the figs in cold water and dry them gently with a clean tea towel.
• Cut each fig in 2 and place them in the stainless steel pot.
• Pour the sugar and brown sugar over the halved figs.
• Squeeze the juice from the lemon and add it to the figs.
• Wash and cut a second lemon into 8 pieces and add them to the preparation.
• Let everything sit overnight.
Overnight, the figs produced their juice, which mixed with the sugar and brown sugar. See image below!
• Turn on low-medium heat, to gently bring to a boil.
• Then lower the heat very very low.
• Skim with a spoon. (slow cooking produces less scum)
• Monitor and test regularly ... If the jam does not yet hold, continue cooking.
Check the behavior of the jam: see below
• When it is perfect, stop cooking.
• Remove the last scum if necessary. There should be no scum left after your passage. ° /
• It's almost finished, just potting ...
To check the good performance of the jam, take a plate that you have placed in the fridge while the fruit is cooking (20 minutes) with a spoon drop a few drops on it. The jam should set and not run when you tilt the plate.
• The jars will have been carefully cleaned and sterilized.
• The advantage of the funnel is that it does not get the edges of the pots dirty ... It can always be done with a ladle.
• Fill a first pot, almost to the brim.
• Close it warm> Use a tea towel to do not risk burning yourself!
• Turn the pot over. By turning the jar, with the high heat of the jam, you make sure to destroy any bacteria that may remain after cleaning ...
• Repeat for each pot.
• If you want, just below to download the labels with or without titles!
Download the labels below in PDF: Here, the labels for the strawberry jam jar or "the gardener's jams" labels with the titles or "the gardener's jams" labels without the titles!
4.5 Based on 2 Review (s)
This easy fig jam will accompany your breakfasts or children's snacks. Whether spread on bread, brioche, or mixed with cottage cheese for a gourmet yogurt, this jam recipe is easy and quick to make. It is therefore accessible to everyone, whatever your level in the kitchen. Its fresh and sweet taste and its gelatinous and crunchy texture thanks to the seeds of fresh figs make it a condiment of choice to sublimate a sweet / salty recipe, very popular today in French cuisine.
1) Remove the vanilla bean then mash the chestnuts using a hand blender. You should get a rather thick consistency.
2) Distribute the chestnut jam in previously scalded and drained jars.
3) Close the lids securely and turn the jars upside down. Let them cool upside down overnight before putting them away.
Creation date : 2009-09-04
Author : Audrey
>>> Make me happy, give your opinion!
a thought for my mother who prepares delicious Fig jams for us every year in Corsica.
With figs from the Garden and pine nuts lining the house, it's a treat to accompany our Corsican cheeses!
Our little louloute cannot enjoy it if it is an artisanal recipe ... TOO MUCH SUGAR ...
But with this variation, there are no added sugars ... just the natural sugar in the fruit.
In the end (when I'm the one doing it!) It looks a bit like a cross between a marmalade and a compote.
Do not hesitate to cook longer ... but it remains a treat for children and adults.
Xylitol can be found in organic stores or on the Internet on the site: 100sucres.com
For this fig jam recipe, it is important to weigh the preparation at the end of cooking. With 1kg of figs there was 130g of carbohydrates (but this can go up to 190 if they are very ripe). depending on the final weight you will find the amount of carbohydrates per 100g. because the liquid has evaporated and inevitably the final weight is lower. For my part, I had to add water and it did not change too much. 100g = 20g of carbohydrates. which gives about 5g for a tablespoon.
Do you like lemon jam? then this delicious homemade jam will please you: the lemon, will harmoniously and subtly flavor this jam of purple figs to enhance its slightly acidic taste. You like citrus, so the orange one shouldn't leave you indifferent.
Although I like to eat my fresh figs immediately after picking them, this fruit is great for making my own homemade jams and many other delicious recipes.
A good flavored jam should have enough sugar and also have a nice texture. And what will make it possible to obtain a jam that is not too liquid is the pectin which is found naturally in the fruits. However, the fig is a fleshy fruit rich in pulp and quite poor in pectin. So the presence of lemon will help its light gelation.
After the pear jam, plum or plum jam, make way for the fig jam with lemons from Menton. A good jam rich in seasonal fruits with large pieces of figs, not too sweet with a nice color that I really like.
A very easy recipe that you can flavor with cinnamon. Indeed, it is a spice that goes wonderfully well with figs and foie gras. And since it's high season, then the recipes and gourmet desserts with figs are yours.
Other jams already published
Preparation time: 15 minutes
Cooking time: 40 minutes
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Wash the fruit and cut it into slices less than 1 cm thick.
Put the fruit in a saucepan. Pour over the sugar, then grate the spices, zest the lemon.
Add water and put on medium heat for 2 hours.
At the end of this time, stop the heat and pour into clean jars.
Posted by Carmencita on September 26, 2011, 5:50 pm
Preparation: 10 min Cooking: 1 to 2 h Standing: one night
1 kg of green (white) or red figs
750 g granulated sugar
Rinse and drain the figs, cut off the small tail. In a pot or jam basin, add the figs cut into four, the lemon juice, recover the zest that you cut into a ribbon and add it to the pot. Mix well and let macerate overnight. The next day cook over high heat. From the boiling point, when the mixture is boiling, lower the heat and cook for at least 1 to 2 hours, skimming from time to time. I'll give you an approximate time, I sincerely admit that for all my jams, I trust the eye. Put in a jar that you have previously sterilized, close and turn them over (low cover), leave them like this until completely cool.
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