Fig jam made. OMG--may be the best jam I've ever made. Certainly the best fig for me ever.

C

charley

Well-known member
Bought black mission figs at Publix on sale. Gorgeous and delicious.

I posted in the previous thread what I was going to do

It ended up with 6C of diced figs. Added 2C sugar let macerate. Brought to a simmer to cook and liquify. Added 3TBs lime juice ('cause it's what I had). I ran my immersion blender around it a bit --still "lumpy". Added 3TBs pectin and cooked until the jell point (drops sliding off the side of a spoon coalesced--but this was so thick to begin with, that test was a little hard to see). It is an absolutely beautiful shade of dark red and with the flavor of figs and not just "sweet". I got 3 8oz. and 6 4 oz. jars.

 
I usually use fig jam as an appy--over chevre or cream cheese, but this is really

a different flavor and color. I'll probably use it for gifts first (!) but it is definitely beach breakfast material--and appies.
Do you have some ideas?

 
My jam REALLY set up with that amount of pectin. I think it will be good but I have

been liking my softer gelling jams this summer. I was surprised to read that figs are a low pectin fruit so I went with my 3TBS. I believe if I make another batch it will be 1-2 TBS.
Oh, and don't forget when the frost threatens to make some green tomato jam--it is GREAT for appies. Made some last year with saffron and vanilla, and another with some brandy. NO pectin needed--just cook it a bit and you are home free.

 
Very creative! I have never done fig. I have purchased fig jam, and use it on a cheese platter w

brie and grapes.

 
Our son makes a killer apppy with fresh figs--flour tortilla, fig slices, blue cheese, honey

drizzle and rosemary, run in a hot oven to melt. And has topped it with some arugula with a little vinaigrette.
I think the jam on a baguette slice topped with blue cheese could be very good. I like the fig/blue cheese combo.

 
Just made a batch of your jam --- SO good! And I don't even have it canned yet.

Just about licked the test plate clean. Got my black figs at Trader Joe's. I used Meyer lemon juice because that's what I had on the tree. smileys/smile.gif

6C of diced figs.
2C sugar let macerate.
3TBs Lime or Meyer lemon juice
3TBs pectin

Brought to a simmer to cook and liquify. I ran my immersion blender around it a bit --still "lumpy". Added and cooked until the jell point (drops sliding off the side of a spoon coalesced--but this was so thick to begin with, that test was a little hard to see). It is an absolutely beautiful shade of dark red and with the flavor of figs and not just "sweet". I got 3 8oz. and 6 4 oz. jars.

ETA: I've canned one batch and 3T of pectin worked perfect for me. It's still on the soft side (perfect IMHO), but I'm thinking that's because my figs were on the ripe side as I didn't get to making this for a couple of days.

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Black%20Mission%20Fig%20Jam_zpsrp0kudp8.jpg

 
If it is softer than you like just cook it a couple of minutes longer next time. The pectin

just needs to find its correct "ratio" with the sugar content. BUT my other jams are softer than I usually make and I LOVE the result, mainly because it tastes so much more fruity and isn't all sweet.

I opened one of my fig jars last night and made an appy of cracker with jam and pimento cheese. Good. I'd have preferred baguette slice and then run in a hot oven.

And I know master canners won't agree but I do not water process my jams and jellies. Sterilize the jars and pour the hot jam in. Boil the lids, cap and turn upside down. The seal is excellent--and I've done it for 50 years. I have stopped the paraffin tops, but even with those, I had very few failures. Just my experience.

 
Ahh. I see==and I based mine on what I thought I saw in the closed jar--turned out to be fine

when I did open one. SO glad you had a good result too. ;o)

 
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