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Fig Jam Recipes

Jams

 
Fig Jam 1
Ingredients:

3 lb. ripe figs
1/2 c. water
Juice of 2 lemons
1 1/2 lb. sugar
Cooking Instructions:
Combine water and lemon juice; bring to boil. Add sugar, add figs. Cook until thick, cool. Pour into jars and seal.
Fig Jam 2
Ingredients:

1 pound figs
1/2 cup vinegar
3/4 pound sugar
Ground ginger, optional
Sliced lemons, optional
Cooking Instructions:
Top and tail clean figs, slice and place in a jam pan with vinegar. Cook over a very low heat until juice has begun to run, then raise temperature slightly so jam comes to a simmer slowly. When fruit is quite pulpy, add warmed sugar. Bring jam to a rolling boil for about 30 minutes or until setting point is reached. Jam can be enhanced by the addition of either ground ginger or sliced lemons or even both.
Fig Jam 3
Ingredients:

6 c. peeled mashed figs
12 oz. raspberry gelatin
6 c. sugar
Cooking Instructions:
Thoroughly mix figs, gelatin and sugar in large saucepan. Bring to a rolling boil and cook for 3 minutes, stirring constantly. Remove from heat and stir for 5 minutes. Skim off excess seeds. Pour into glass jars and cover at once with 1/8 inch hot paraffin. After opening, keep in refrigerator, jam will be thicker.
Fig Jam 4
Ingredients:

6 qt. boiling water
6 qt. fresh figs
Sugar
1 qt. water
8 slices lemon
Cooking Instructions:
Pour boiling water over figs; let stand 15 minutes. Drain and thoroughly rinse in cold water. Pat dry; remove stems Crush and measure figs, place in a large Dutch oven. Add 1/2 cup sugar for each cup of crushed figs. Add 1 quart water. Bring to a rapid boil, reduce heat and simmer, uncovered, 3 hours or until thickened, stirring occasionally. Ladle jam into hot sterilized jars, leaving 1/4 inch head space. Add a slice of lemon to each jar. Cover at once with metal lids and screw on bands. Process in a boiling water bath for 10 minutes.
Fig Jam 5
Ingredients:

2 qt. chopped fresh figs (about 5 lb.)
3/4 c. water
6 c. sugar
1/2.c lemon juice
Cooking Instructions:
To prepare chopped figs: pour boiling water over figs. Let stand 10 minutes. Drain, stem and chop figs. Measure and add 3/4 cup water and sugar to figs. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour into hot sterilized jars to 1/2 inch from top. Seal. Process 15 minutes in a boiling water bath.
Fig Jam 6
Ingredients:

2 Lemons
500 ml water
2 vanilla pods
2 cinnamon sticks
2.5 cm fresh root ginger, peeled
1.5 kg Sugar
1.5 kg ripe figs
Cooking Instructions:
Slice the lemons in half and squeeze out the juice from each half. Place the squeezed lemon halves together with the lemon juice in a large preserving pan. Add the water, vanilla pods, cinnamon sticks, ginger and sugar. Add the figs and bring to the boil. Reduce the heat and simmer for at least an hour, stirring from time to time, until the mixture has thickened and become translucent. Remove the lemon halves, vanilla pods, cinnamon sticks and ginger. Spoon the hot jam into warm, clean jars, cover with wax discs, allow to cool, then cover with cellophane or jam jar lids.
Fig Jam 7
Ingredients:

3 1/4 lb. fully ripened figs
1/2 c. lemon juice
1 tsp. lemon rind, grated
1/2 c. water
1 (1 3/4 oz.) Sure Jel
3 1/4 lb. (7 1/2 c.) white sugar
Cooking Instructions:
Trim stem from figs. Grind or chop figs and place in a large saucepan. Add Sure-Jel. Mix well. Place figs over high heat until a hard boil is reached. Immediately add all the sugar. Let come to a quick rolling boil that will not stir down. Boil hard for 1 minute, stirring constantly. Remove from heat and skim with a metal spoon. Stir and skim for 5 minutes.
Fig Jam 8
Ingredients:

3 c. figs, mashed
1 (3 oz.) pkg. raspberry Jello
3 c. sugar
Cooking Instructions:
Combine figs, Jello and sugar. Let them stand for about 30 minutes. Stir and blend. Bring to a boil, stirring and cooking about 6 minutes. Pour in sterilized jars and seal.
Fig Jam 9
Ingredients:

3 lb. figs
Juice of 1 14 lbs. dried figs
1/2 tsp. ground cinnamon
1 c. rum
1 tbsp. grated lemon rind
3 tsp. vanilla extract
6 c. sugar
3 c. water
1 c. cream sherry
1/4 c. lemon juice
Cooking Instructions:
Check 10 1/2 pint canning jars with 2 pieces lids for any nicks or cracks. Wash in hot soapy water; rinse in hot water; leave jars in water until ready to use. Fill water bath canner 2/3 full with water. Start heating over high heat. Remove stems from figs. Chop figs coarsely. Combine with sugar, cinnamon, water, rum, sherry and lemon rind and juice in a kettle. Bring to boiling; lower heat. Simmer, stirring occasionally, until mixture is thick, about 20 minutes. Remove from heat; stir in vanilla. Ladle into hot jars filling to within 1/4 inch of tops.
Fig Jam 10
Ingredients:

3 lb. figs
Juice of 1 1/2 lemons
1 1/2 lb. sugar
Baking soda
Cooking Instructions:
Sprinkle firm ripe fruit with baking soda (1 cup to 6 quarts of fruit). Remove fig stems and rinse soda off. Grind figs through food chopper. Cook in quantities of not more than 3 pounds at a time. Add lemon juice and sugar to figs and cook rapidly until quite thick. Pour into hot jars and seal. Process in a water-bath canner (212 degrees) for 10 minutes.
Fig Jam 11
Ingredients:

3 1/2 cups sugar
1 tablespoon candied ginger
2 tablespoons fresh lavender blossoms
1 3/4 lbs fresh figs, rinsed
1 lemon, juice and zest of
2 tablespoons pine nuts
Cooking Instructions:
In a food processor place sugar, lavender, and ginger process to make the ginger and lavender into bits. The sugar will become somewhat powdered. Place into a large heavy bottom pot. Place the figs and lemon juice and zest into the processor and pulse 5 to 6 times just to a coarse chop. Add to pot with sugar. Heating to a slow boil then raise heat to a fast rolling boil for 15 minutes stirring most the time. At this point you`ll see the juice turn vibrant dark red and it is pretty syrupy. Add the pine nuts. Spoon into sterilized jars. Process for 10 minutes in a hot water bath.
Fig Jam 12
Ingredients:

6 qt. boiling water
11 c. figs, measured after softening and mashing
4.5 c. sugar
1 c. honey
1 qt. water
1 sliced lemon
Cooking Instructions:
Pour boiling water over figs; let stand 15 minutes. Drain and thoroughly rinse in cold water. Pat dry; remove stems Crush and measure figs, place in a large Dutch oven. Add 1/2 cup sugar for each cup of crushed figs. Add 1 quart water. Bring to a rapid boil, reduce heat and simmer, uncovered, 3 hours or until thickened, stirring occasionally. Ladle jam into hot sterilized jars, leaving 1/4 inch head space. Add a slice of lemon to each jar. Cover at once with metal lids and screw on bands. Process in a boiling water bath for 10 minutes.
Fig and Ginger Jam 1
Ingredients:
4 cups coarsely chopped dark-skinned fresh figs
2 1/4 cups sugar
1/3 cup water
1/4 cup fresh lemon juice
3 tablespoons chopped crystallized ginger
1/4 teaspoon salt
Cooking Instructions:
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until thick, stirring frequently. Cool, pour into airtight containers.  Refrigerate Fig and Ginger Jam in airtight containers up to six weeks.
Fig and Ginger Jam 2

Ingredients:

1.35 kg/3 lb ripe figs, washed and diced
1.35 kg/3 lb warm preserving sugar (see note below)
1½ tbsp ground ginger
1 cooking apple, peeled and diced
4 tbsp crystallised stem ginger, chopped roughly
5 tbsp white wine vinegar
3 lemons, juice only
290 ml/½ pint water
Cooking Instructions:
Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours. Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, vinegar, lemons and water. Stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached. Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away. Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.
Fig Lemon Jam
Ingredients:

2 1/2 lbs. fresh figs (13 figs)
1/2 c. light raisins
1/2 c. lemon juice
1 (2x1/4 inch) lemon peel
7 1/2 c. sugar
1 (3 oz.) pouch (1/2 of 6 oz. pkg.) liquid fruit pectin
Cooking Instructions:
Wash figs, remove stem ends. Remove excess white membrane from lemon peel. Grind figs, lemon peel and raisins through food grinder using coarse blade. Measure 4 cups fruit mixture into a 8 to 10 quart Dutch oven. Add sugar and lemon juice; mix well. Bring to a full rolling boil, stirring constantly. Boil hard, uncovered, 1 minute; stir constantly. Remove from heat. Stir in fruit pectin. Skim off foam with a metal spoon. Pour into hot sterilized jars. Seal with metal lids and screwbands.
Lemon-Fig Jam
Ingredients:

4 lbs. fresh figs, peeled
1 lg. lemon, sliced thin
3 lbs. granulated sugar
Cooking Instructions:
Mash or quarter the cleaned, peeled figs. Slice lemon very thin. Add sugar and lemon peel slices to figs and mix. Cook slowly stirring frequently with wooden spoon. Mixture will become thick and fruit transparent. Cooking process takes about 1 1/2 hours. Pour into sterile jars and seal immediately.
Fig-Blackberry-Orange Jam
Ingredients:

2 pounds (about 2 pints) ripe figs, rinsed, stem ends trimmed, and cut into quarters
6 ounces (1/2 pint) blackberries, rinsed
3/4 cup sugar
1/2 cup fresh orange juice
1 1/2 teaspoons freshly grated orange zest

Cooking Instructions:
In a 4-quart pan over medium-high heat, combine figs, blackberries, sugar, and orange juice. Bring to a boil and cook, stirring often, until liquid has the consistency of thick maple syrup, about 12 minutes. Stir in orange zest. Boil, stirring often, another 2 minutes, or until mixture reaches desired thickness. Remove jam from heat and let cool at room temperature 15 minutes. Chill, covered, at least 2 hours in refrigerator before using. Jam keeps, chilled, up to 4 weeks.
Fig-Pineapple Jam
Ingredients:

6 1/2 c. figs, peeled and cut up
1 lg. can crushed pineapple
10 c. sugar
Juice of 3 lemons
1 tbsp. cloves
1 tbsp. allspice
1 tbsp. cinnamon
Cooking Instructions:
Cook all together in big heavy pot. Get to boiling, then cut down very low as it will quickly stick. Cook until thickness you want (can need to slowly cook 3 hours). Yield: 12 (6 oz.) jars. Use paraffin or keep in cold place.
Fig and Orange Jam
Ingredients:

5 cups crushed figs
6 cups granulated sugar
1 cup orange juice
1 teaspoon orange zest
Cooking Instructions:
Mix the figs, sugar, orange juice and zest in a large pan. Bring slowly to the boil, stirring until sugar the sugar dissolves. Cook, over medium-low heat, until the jam thickens and reaches setting point. Stir frequently to prevent sticking. Remove any surface scum. Pour into hot, sterilized jars, leaving 1/3-inch head space.
Fig Strawberry Jam 1
Ingredients:

4 c. peeled figs
1 1/2 box strawberry jello
3 c. sugar
Cooking Instructions:
Put figs on stove. Cover with water and let boil 3 minutes. Then pour into colander and let drip. Mash well. Put Jello and sugar into figs. Cook 5 minutes. Seal in sterilized jars.
Fig Strawberry Jam 2
Ingredients:

2 c. figs
2 c. sugar
1 pkg. strawberry Jello
Cooking Instructions:
Peel, then mash figs. Add figs to sugar and Jello; boil in thick pot and seal.
Fig Strawberry Jam 3
Ingredients:

3 c. fresh, peeled figs (mashed slightly)
2 c. sugar
2 (3 oz.) pkg. strawberry Jello
1/2 c. water
1/2 slice lemon
5 (8 oz.) jars
Cooking Instructions:
Mix all ingredients in large pot. Cook on high heat until mixture comes to rolling boil. Cook on medium heat 20 minutes or until thick, stirring occasionally. Pour into sterilized hot jars and seal.
Easy Fig Jam
Ingredients:

1 kg. of figs
750 g of sugar
1 tablespoon of all spice
1 tablespoon of cinnamon
Juice of ½ a lemon
Handful of chopped lemon rind
Cooking Instructions:
Weigh the figs after topping and cleaning the bottoms. Determine the proportional amount of sugar required. Mash or cut figs into chunks, choose how chunky you want your jam to be. If the skins are greenish and hard, cut into small pieces. Ripe fig skin will soften nicely while boiling. Add spices, lemon juice and rind. Cover with sugar and allow to sit for 2 hours. Slowly bring the mixture to the boil over 15-20 minutes. Slowly boil for 1 hour. Cool and slowly boil for 15 minutes the next day. Cool. Pour into air tight container that has been scorched with boiling water. Refrigerate.
Honey-Fig Jam
Ingredients:
8 c. figs
4 c. honey
1 lemon
Cooking Instructions:
Peel figs, mash them, and cook slowly. (Figs need not be peeled though peeling them will give a nicer quality.) When they reach a slow boil, add honey and finely sliced and chopped lemon, including rind. Cook, stirring constantly, until thick. Spoon into hot sterilized jars to within 1/4 inch from top. Seal. Process in a boiling-water bath for 10 minutes.
Strawberry Fig Jam 1
Ingredients:

3 c. fresh figs, pureed
2 pkgs. strawberry gelatin (3 oz. pkgs.)
3 c. sugar
Cooking Instructions:
Puree figs in food processor. Combine with gelatin and sugar in large glass bowl. Mix well. Cover and microwave on high for 10 minutes, stirring at 5 minute intervals. Continue to microwave on high for 3 minutes more. Pour into jars and seal.
Strawberry Fig Jam 2
Ingredients:

3-4 c. chopped ripe figs
3 c. sugar
2 (3 oz.) boxes strawberry Jello
Cooking Instructions:
Peel figs and chop. Mix with sugar until partially dissolved. Stir in Jello. Bring to a boil. Boil 15 minutes, stirring frequently. Can in sterilized jar.
Strawberry Fig Jam 3
Ingredients:

4 c. figs
1/2 c. water
2 (3 oz.) pkgs. strawberry gelatin
3 c. sugar
Cooking Instructions:
In heavy saucepan, combine figs and water; boil 2 minutes. Remove from heat and mash figs. Add gelatin and sugar. Boil 2 more minutes. Pour into hot sterilized jars and seal. Do not double recipe.
Middle Eastern Fig Jam
Ingredients:

2 lb Dried figs
1 1/2 lb Sugar
2 1/2 c Water
1/2 Lemon; juice of
1 ts Anise seed; crushed
3 tb Pine nuts
1/4 lb Walnuts; chopped
6 oz Certo
Cooking Instructions:
Chop figs. Boil sugar and water with the lemon juice for a few minutes. Add figs and simmer until they are soft and syrup coats the back of a spoon. Stir constantly to avoid burning. Add ground anise seed, pine nuts and walnuts and simmer gently for a few minutes longer. Remove from heat and stir in Certo. Pour into sterilized glass jars and seal.
 

Jams

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