luisa_calif
Well-known member
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Okay, my Calimyra figs are ripe. Anyone have a good fig jam recipe?
- Thread starter luisa_calif
- Start date
steve2-in-la
Well-known member
This is the one I use for our White (Green) Figs (are they the same a Calamyras?)
We have three white-fig trees in our backyard which all seem to come ripe in a single, two-week period. Had to find SOMETHING to do with 'em so I started making preserves.
I've created several variations to this basic recipe, which included strawberries, blueberries, raspberries, pineapple, guava, mango, serrano and jalapeno chiles not to mention whatever fruit is a) in season or b) just laying around.
Nevertheless, it all starts with this basic recipe:
Fig Jam
(Makes about 5 pints.)
8 cups chopped FRESH FIGS (about 5 lbs)
¾ cup WATER
6 cups SUGAR
½ cup LEMON JUICE
Drain, stem and chop figs. Measure and add water and sugar to figs. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thickened and reduced. Stir 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.
We have three white-fig trees in our backyard which all seem to come ripe in a single, two-week period. Had to find SOMETHING to do with 'em so I started making preserves.
I've created several variations to this basic recipe, which included strawberries, blueberries, raspberries, pineapple, guava, mango, serrano and jalapeno chiles not to mention whatever fruit is a) in season or b) just laying around.
Nevertheless, it all starts with this basic recipe:
Fig Jam
(Makes about 5 pints.)
8 cups chopped FRESH FIGS (about 5 lbs)
¾ cup WATER
6 cups SUGAR
½ cup LEMON JUICE
Drain, stem and chop figs. Measure and add water and sugar to figs. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thickened and reduced. Stir 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.
luisa_calif
Well-known member
It is for the spelling impaired (ie ME!)....Questions I have are below>>>>>
Do you peel the figs?
If you do the add-ins, what proportions do you use for each thing? I am assuming a replacement of part of the fig quantity w/ another fruit, but what about the peppers?
I have Meyers lemons, do you think they are acidic enough?
And THANKS!
Do you peel the figs?
If you do the add-ins, what proportions do you use for each thing? I am assuming a replacement of part of the fig quantity w/ another fruit, but what about the peppers?
I have Meyers lemons, do you think they are acidic enough?
And THANKS!
steve2-in-la
Well-known member
Answers to your questions:
1) Never peel the figs. Just cut off the tip and any odd stem-ends.
2) Because you're not using pectin, you can be a little more cavalier about proportions. For instance, you can put in the 5lbs of chopped figs, then add another pound of another kind of fruit. Again,unless you're putting in something with lots of protein or enzymes (citrus, mango, papaya, kiwi, pineapple) the only thing you have to focus on is the viscosity.
3) Meyer lemons will work just fine for the acid.
Finally, the way you test your jam for "jell" qualities is put a teaspoon of the hot fruit on a ceramic plate (that's been chilling in the freezer for at least 10 minutes) and let it sit for about 5-10 seconds. Then, tilt the plate. If the fruit runs, it needs to cook some more. If it solidifies or at least holds in place, that's the degree of jell you'll get once the jars cool.
Good luck!
1) Never peel the figs. Just cut off the tip and any odd stem-ends.
2) Because you're not using pectin, you can be a little more cavalier about proportions. For instance, you can put in the 5lbs of chopped figs, then add another pound of another kind of fruit. Again,unless you're putting in something with lots of protein or enzymes (citrus, mango, papaya, kiwi, pineapple) the only thing you have to focus on is the viscosity.
3) Meyer lemons will work just fine for the acid.
Finally, the way you test your jam for "jell" qualities is put a teaspoon of the hot fruit on a ceramic plate (that's been chilling in the freezer for at least 10 minutes) and let it sit for about 5-10 seconds. Then, tilt the plate. If the fruit runs, it needs to cook some more. If it solidifies or at least holds in place, that's the degree of jell you'll get once the jars cool.
Good luck!
luisa_calif
Well-known member
Thanks! Now let's see if I can get 5 lbs before the birds peck them all!