Bought some overpriced fig jam and decided I could make some that was better and cheaper.

C

cynupstateny

Well-known member
This is the result...and I was right.

Australian Spiced Dried Fig Jam

Small Batch Preserving

8 oz. Dried figs

1 ¼ cups water

4 ½ cups sugar

¼ tsp. ground cinnamon

¼ tsp. nutmeg

1 Box dry fruit pectin

1 tsp. grated lemon rind

¼ cup fresh lemon juice- I used a bit more

Combine figs and water and let stand for 8 hours or overnight

Drain figs, reserving liquid. Remove and discard stems and chop fruit finely. Place chopped fruit in a 4- cup liquid measure and add reserved liquid and enough water to bring level to 3 cups.

Combine sugar, cinnamon and nutmeg in small bowl. Set aside.

Place fig mixture, pectin, lemon rind and juice in large stainless steel or enamel saucepan. Bring to a boil over high heat, stirring constantly. Add sugar/spice mixture, return to full boil and boil hard for one minute, stirring constantly. Remove from heat.

Ladle into sterilized jars (I just wash mine and fill with hot water) and process in BWB for 10 minutes.

Makes 5/ 8 oz. Jars with about 4 oz. Left for sampling.

 
This sounds really great! I too, purchased fig jam recently; I think it was close to $6.00

I served it on a cheese platter with grapes and cheese. It was enjoyed by all; and did not require ANY work for a great appetizer; BUT, it was sooo expensive! Now that I have ventured into jammin' and processing, I would love to make this! THanks for posting!

 
Cyn, mine is even simpler than that. Great over cheese, pork or lamb. REC > > >

Fig Jam
Makes about 5 pints.

8 cups chopped FRESH FIGS (about 5 lbs)
¾ cup WATER
6 cups SUGAR
½ cup LEMON JUICE
PINEAPPLE or OTHER FRUIT (optional)

Put figs, ¾ cup water and sugar in a 5-6 quart sauce pan. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick.

Sir frequently to prevent sticking. Add lemon juice and cook 1 minute longer.

Pour into hot sterilized jars to ½ inch from top. Seal. Process 15 minutes in a boiling water bath.

 
Speaking of figs......... Was served this magnificent Fig and Kalamata Olive Tapenade today. YUM!

Fig and Kalamata Olive Tapenade

Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007).

If you’re not sure how to incorporate healthy figs into your entertaining, try this! A very simple, yet striking spread, this Fig and Kalamata Olive Tapenade marries sweet, earthy and salty in a tapenade that is an absolute pleasure to eat.

Serve this with Middle Eastern flat bread, fresh feta cheese and garlicky olives. This would also be great on cheese sandwiches or on top of grilled or roasted fish or chicken.

INGREDIENTS
5 fresh black figs
1 tablespoon capers, rinsed
1 tablespoon kalamata olives, pitted
1 tablespoon olive oil
2 teaspoons balsamic vinegar

Trim the hard stem end from the figs and then blend everything together in a food processor until smooth; cover and chill. It’s best if used that day, but will keep for another day.

Makes 1 cup.

 
Sylvia, I made this for a family gathering a while back...

and it was gobbled up.

I love figs!

I have a fig, walnut & gorgonzola pasta recipe I tried years ago and have made a number of times since, from memory.
At the Fancy Food Show this past month, I talked to a lady at a booth featuring Dried figs, and she gave me a recipe folder...that had the recipe in it!

 
OMG yum. I *just* put all my canning stuff in the garage sale pile. Maybe I should hang on to it.

 
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