Fig Jam
Homemade fig jam! There is an enhanced figgie flavor from the dried figs, the hint of lemon and the crunchy seeds of this sweet treat! Spread it on a fresh hot biscuit or toast for breakfast. Add a dollop to bruschetta with soft creamy goat cheese or smear a thick layer on a hot turkey panini sandwich. Yum!
Servings: 6 cups
Equipment
- Mason Jars 12 OZ, VERONES Canning Jars Jelly Jars With Regular Lids and Bands, Ideal for Jam, Honey, Wedding Favors, Shower Favors, Baby Foods, 15 PACK
- Terrasoul Superfoods Organic Turkish Figs (Calimyrna), 2 Pounds
Ingredients
- 28 ounces dried California figs
- 4 cups water
- ½ cup fresh lemon juice
- 3 cups granulated sugar
- Pinch salt
- 1 teaspoon vanilla extract
TOOLS:
- 6 one-cup Mason jars with lids
Instructions
- Add the figs to a Dutch oven or large saucepan. Add water and bring to boil. Remove from heat, cover and let stand until figs are plumped. Using a slotted spoon, remove figs and reserve liquid. When the figs have cooled enough to handle remove and discard their stems with kitchen scissors or a sharp knife. Chop the figs and set aside.
- Add the lemon juice, sugar and reserved liquid to the Dutch oven and bring to a boil; reduce heat and simmer for 15-20 minutes until slightly thickened. Add the chopped figs and pinch of salt, bring to a boil then reduce heat to low and simmer for 15-20 minutes, until thickened. Remove from the heat and stir in the vanilla.
- Ladle hot fig mixture into hot sterilized pint or ½ pint jars, leaving ¼ inch headspace. Cover and seal jars according to instructions. Then, process for 15 minutes in a boiling water bath.
- Yields: About 6 cups
- Serves: 36 (2 tablespoons each)
Nutrition
Serving: 1tablespoon | Calories: 61kcal | Carbohydrates: 16g | Sodium: 4mg | Sugar: 15g
