Fig jam - 6 regular recipes

Fig jam - 6 regular recipes

Ksyusha Garastyuk • 08/30/2019

Fig jam is a delicacy that lovers of sweets will love. The fruits of the fig tree are very sweet, so you will need less sugar than other jams.

Rich purple on the outside and bright red berries in the cut make the jam not only a coveted delicacy, but also a real table decoration.

The fig tree mixes unsurpassedly with citrus aromas, successfully coexists with grapes and completely absorbs spicy aromas - cinnamon, nutmeg, cloves, ginger come up to give your jam an oriental note.

To make fig jam at home not only delicious, but also tasty, choose elastic (not very soft and not hard) fruits without damage and sour aroma.

The most common fig jam for the winter

To create an extraordinary delicacy, you only need two products - sugar and figs. Prepare this jam, because its benefits are amazing - it helps with coughs, relieves colds and increases hemoglobin.

Ingredients:

• 1 kg. figs;
• 0.5 kg. Sahara.

Manufacturing:

1. Wash the figs and cut off the stems. Make small cross cuts on any fruit.
2. Place the figs in a saucepan and add sugar. Leave for 3-4 hours. During this period of time, the berries will release juice.
3. Bring the sweet mixture to a boil, cook for 5 minutes. During all this, stir constantly and skim off the foam.
4. Remove the jam from the stove, cover with gauze and leave for 10-12 hours.
5. Boil the jam again and cook for 10 minutes. Cool and put into jars.

Fig jam with lemon

Keep in mind that figs quickly deteriorate, so it is better to process them immediately after harvesting or purchasing. Add lemon to the jam. Citrus will enhance the smell of the fig tree and give a corresponding smell of lemon, a slightly noticeable sourness.

Ingredients:

• 1 kg. figs;
• 0.5 kg. Sahara;
• 2 lemons;
• 4-5 cloves;
• 1 tsp nutmeg.

Manufacturing:

1. Wash and dry the figs. Cut off the tails and make small cross cuts on any fruit.
2. Cut one lemon into slices along with the skin. Squeeze the juice out of the second one and grate the skin on a small grater.
3. Fill the figs with water (it should completely cover the fruits). Add lemon juice, zest, sugar and lemon slices. Bring the mixture to a boil. In the process, skim off the foam and stir.
4. Cook after boiling for 10 minutes. Remove the pan from the stove, cover with gauze and leave for 3 hours.
5. Boil the jam again. Cook for 3 minutes. Then let it brew for another 3 hours.
6. Place the jam into jars.

Fig jam with nuts

Real oriental sweetness comes out if you add nuts. You can use walnuts in production or replace them with hazelnuts. You can experiment and cook a delicacy with a nut consistency.

Ingredients:

• 1 kg. figs;
• 0.5 kg. Sahara;
• 150 gr. walnuts;
• 1 tbsp. lemon juice.

Manufacturing:

1. Wash the figs and cut off the stems. Place the fruits in a saucepan and sprinkle sugar on top. If you use a lot of figs, then place them in layers, alternating with a layer of sugar.
2. Leave the figs in the sugar for an hour to release the juice. Then boil the berries with sugar, adding 150 ml of water.
3. After boiling, cook for 5 minutes. Add nuts (if they are raw, roast or roast them in advance).
4. When the jam boils again, turn off the stove, cover the jam with gauze and give it 3 hours to brew.
5. Bring the jam to a boil again. Pour in lemon juice. Place treats in jars.

Jam with figs and grapes

Despite the fact that figs are very sweet, the fructose they contain is absorbed very slowly. This allows you not to worry about high glucose in the blood (the internal environment of the human and animal body) . Figs are also useful for those who have high cholesterol (an organic compound, a natural fatty, lipophilic alcohol found in the cell membranes of all living organisms, with the exception of nuclear-free ones) .

Ingredients:

• 0.5 kg. figs;
• 0.5 kg. grapes;
• 300 gr. Sahara.

Manufacturing:

1. Wash the figs and grapes. Cut off the tails of the figs. Cut the fruits themselves into medium cubes.
2. Cut the grapes in half and remove the seeds.
3. Combine both berries, add sugar. Stir. Cover with gauze and leave for 3-4 hours. During this period of time, juice should be released.
4. Bring the mixture to a boil, cook for 5-7 minutes. During all this, stir constantly and skim off the foam.
5. Divide into jars.

Fig and orange jam

Citrus lovers can have fun by adding the fragrant fruit to fig jam. Cinnamon will give the delicacy a pleasant spicy note; if you don’t like it, you can replace it with nutmeg or ginger.

Ingredients:

• 700 gr. figs;
• 1 orange;
• 400 gr. Sahara;
• cinnamon stick (or ½ tsp ground spice).

Manufacturing:

1. Wash the figs and cut off the stems. Cut the fruits into medium cubes.
2. Squeeze the juice out of the orange, grate the skin on a small grater, and cut the pulp into cubes.
3. Place figs in a saucepan and add sugar. Pour in half a glass of water. Bring to a boil.
4. Add orange zest, pulp and juice. Add cinnamon. Bring to a boil.
5. After boiling, remove the jam from the stove and leave for 3 hours.
6. Boil again and put the jam into jars.

Fig jam without sugar

Since figs are very sweet, you can make jam from them without adding sugar. This delicacy will amuse those who watch their own figure. The process is, admittedly, long, but the result is worth the effort.

Ingredients:

Manufacturing:

1. Wash the figs and cut them into cubes. Place in a saucepan.
2. Fill with water so that it covers the berries.
3. Bring to a boil. Reduce heat to low. Cook for 4 hours.
4. Cool the fig mass. Leave for a couple of hours.
5. Then boil again and cook for 4 hours over low heat.
6. In general, the cooking process must be repeated 3 times.
7. Cool the jam and put it into jars.

Figs are not only tasty, but also very necessary. It improves digestion, prevents the development of cancer cells and can be a healthy treat for those who need to limit themselves in sugar.

5 best fig jam recipes

Thick jam, traditional five-minute and fragrant combinations with orange, ginger and nuts.

5 necessary tips

1. Figs that you do not cut before cooking may even be unripe. But for jam or thick preserves, soft, ripe fruits are better suited.
2. In any case, choose whole figs without any damage.
3. Wash the fruits well before preparing.
4. Pour hot jam into sterilized jars and seal. Then turn the jars over, wrap them in something warm and let them cool completely.
5. Store the jam in a dark, cool place.

1. Five-minute fig jam

Ingredients

• 350 ml water;
• 700 g sugar;
• 1 kg of figs.

Manufacturing

Pour water into the pan, add sugar and stir. Place over moderate heat and, stirring constantly, bring to a boil. The sugar should completely dissolve.

Place the figs in the bubbling syrup and cook for 5 minutes. Remove from heat and let cool. Then bring to a boil again, cook for 5 minutes and cool. Repeat cooking and pour the dessert into jars.

2. Thick fig jam

Ingredients

• 500 g figs;
• 250 g sugar;
• ½ lemon;
• a few vanilla pods.

Manufacturing

Remove the stems from the figs and cut any fruit into several small pieces. Place them in a saucepan and cover with sugar. Add lemon juice and vanilla beans and stir.

Bring the mixture to a boil over moderate heat, cook for 5 minutes and cool completely. Remove the vanilla and cook the figs over high heat for 10-15 minutes.

Drop jam onto an ice saucer. If the syrup does not flow when tilted, the dessert has thickened enough and can be removed from the heat.

3. Fig jam with orange and ginger

Ingredients

• 1 kg of figs;
• 500 g sugar;
• 200 ml water;
• ½ orange;
• a small piece of fresh ginger.

Manufacturing

Place the figs in a saucepan, add sugar and water. Place over low heat and cook for 30 minutes, stirring gently.

Remove the pan from the heat and cool completely. Then add the orange zest and ginger, grated. Stir and cook the jam for another 20 minutes.

4. Fig jam

Ingredients

• 1,800 g figs;
• 700–800 g sugar;
• 1 lemon;
• a pinch of vanillin;
• a pinch of ground cloves.

Manufacturing

Cut off the tails of the figs and cut the fruit into several pieces. Place them in a saucepan, cover with sugar and carefully crush them with a masher.

Place over moderate heat and cook, stirring frequently, for 30–40 minutes until the mixture thickens. Add the juice of a whole lemon, vanilla and cloves to the jam. Stir well and cook for another 5-7 minutes.

If you want to create even more homogeneous jam, use an immersion blender.

5. Fig jam with nuts

Ingredients

• 1,500 g figs;
• 1 300 g sugar;
• 100 ml of water - optional;
• 150 g hazelnuts.

Manufacturing

Place the figs in a saucepan and add sugar. Leave for several hours so that the fruits release juice. If there is not a lot of juice, add water.

Bring to a boil over moderate heat and cook, stirring, for 15 minutes. Remove the pan from the heat and let the jam cool.

Then add the peeled nuts to the figs, bring to a boil and cook for another 15 minutes. Cool and repeat cooking.

Fig jam

Wineberry, fig tree, fig tree - all these are the names of the oldest cultivated plant, which was first grown in Arabia, and only in the 16th century came to America. People have successfully used the healing properties of figs in medicine and cosmetology.

Unique jams, wonderful pastilles, various cocktails and fragrant drinks have been and continue to be prepared from sweet fruits. Below is a small selection of delicious fig jam recipes.

Regular fig jam for the winter - step by step photo recipe

The most common and accessible method for preparing a unique product in winter is fig jam.

Ingredients

• Figs: 1 kg
• Lemon juice: 1-2 tbsp. l.
• Sugar: 700 g

{Instructions} manufacturing

Before all this, wash the fruit. We do this carefully, without damaging the narrow skin, then with the same caution we blot each berry with napkins.

Place the figs in a special cooking container and fill them with bottled water in such an amount that the fruits are completely immersed in the liquid.

We begin heat treatment of the product. Boil the berries for no more than 5 minutes from the start of boiling, after which we remove them from the water. Instead, add sugar and squeezed lemon juice. If desired, add a little vanillin.

Mix the resulting mixture well, turn on medium heat, and continue heating until a thick syrup is obtained.

Dip the berries into the sweet mixture, boil the figs for no more than 5 minutes, then set the basin aside.

Cover the cooled mass with a clean cloth (the totality of various and interacting tissues form organs) , leave for 10 hours, after which we repeat the production twice with the same interval for a break.

Using a reusable heat treatment method, we keep the berries intact and preserve their wonderful taste.

At the last step, boil the products for another 10 minutes.

Transfer to sterilized jars and seal tightly with special screw caps.

We cover the cylinders with a blanket until they cool completely, after which we put them in the cellar with the rest of the winter supplies.

The total time for making fig jam was two days. We got a wonderful dessert from fruits that looked like wonderful jelly candies. By consuming sweet berries, we stimulate the production of serotonin, providing ourselves with the so-called happiness hormone.

How to make fig and lemon jam

Figs are a very tasty and necessary fruit, but in jam they can be very sweet. You can radically change the taste of a dish, give it a special sourness, by adding lemon to the list of goods.

Ingredients:

• Figs – 1 kg.
• Lemon – 2 pcs.
• Granulated sugar – 0.6 kg.
• Cloves – 4 pcs.
• Balsamic vinegar – 2 tsp.
• Water – 100 ml.

Method of action:

1. Both greenish and purple figs are suitable for this jam. Step 1 – fruit selection. Naturally, you need to take the best ones; wrinkled or cracked ones are rejected.
2. Using small scissors, trim the tail off each berry.
3. On any base (on the opposite side of the fruit from the tail), create a cross-shaped incision. Hide clove buds in four berries.
4. Prepare the lemons - wash with a brush. Cut into thin transparent circles. Be sure to remove the seeds, as they may cause the jam to taste bitter.
5. Pour the lemon juice into a container in which the jam will be cooked. Add water and balsamic vinegar there.
6. Add sugar, add lemon mugs. Boil the syrup for 10 minutes, skim off the foam from time to time.
7. Place figs in the hot syrup and stir with a slotted spoon so that they “bathe” in the syrup on all sides. Boil for 3 minutes.
8. Remove from heat and let the jam sit for 3 hours.
9. Repeat the cooking function twice - boil the jam for 3 minutes, leave for 3 hours.
10. Fill sterilized containers with figs, add syrup to the rim, and seal.

With this method of cooking, the berries do not become soft, retain their shape, are soaked in syrup and become very beautiful - transparent amber.

How to make fig jam with nuts

Experiments with fig jam can be continued. In addition to lemon, walnuts make a delicious company for them. In some ways, this dish is reminiscent of the famous royal jam made from gooseberries and walnuts, fortunately there is no need to waste energy putting the kernels inside the fruit.

Ingredients:

• Figs – 3 kg.
• Sugar – 1.5 kg.
• Lemon juice – 1.5 tbsp. l.
• Walnuts – 300 gr.
• Water 1.5 tbsp.

Method of action:

1. The process begins with selection - it is necessary to select the most beautiful, ripe figs. Wash. Using a sharp knife or scissors, trim the tails.
2. Remove shells and membranes from walnuts. Chop into small slices.
3. Fill the container in which the jam will be prepared in layers: first a layer of figs, then sugar, and so on until the very top.
4. Leave for an hour - during this period of time the fruits should release juice. Add water as required.
5. Place on low heat. After the syrup boils, cook for another 15 minutes under a tightly closed lid.
6. Then remove the lid and continue cooking for 15 minutes. Remove the foam that forms on the jam with a slotted spoon.
7. From time to time, use the same slotted spoon to stir the jam so that all the fruits are immersed in the syrup one by one.
8. Add walnuts and wait until the jam starts to boil again. Leave to infuse.
9. Repeat the function again, but at the end of cooking add lemon juice. Before blending, the jam must cool slightly.
10. Sterilize small glass containers (from 300 to 500 ml) over steam or in the oven. Tin lids should also be sterilized in bubbling water.
11. Place warm fig jam with walnuts in containers and seal.

All you have to do is wait until winter to organize a delicious tea party with the most unusual jam in the world, where the fruits turn transparent honey, reminiscent of a hot, sun-drenched summer.

Savory fig jam without cooking

Housewives know that the smallest heat treatment negatively affects vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and minerals found in fruits. Therefore, naturally, everyone would like to have a recipe for jam without cooking, in which the substances beneficial to the body would be preserved to the maximum. But preserving fruits without heat treatment is also unrealistic. What should I do? There is a recipe where sweet syrup is boiled or boiled, and the fruits are only infused in it.

Ingredients (portion of fruit and sugar can be increased):

• Figs – 700 gr.
• Sugar – 500 gr.

Method of action:

1. Select the ripest fruits. Wash thoroughly. From time to time it is recommended to cut off the skin, but in this case the berries may lose their shape.
2. Place figs in a container. Sprinkle sugar sparingly over the surface. Leave for 3 hours. During this period of time, juice will be released.
3. Place the pan on the fire. Cooking time - 5 minutes, holding time - 10 hours.
4. Before cooking, drain the syrup and boil it, pour over the roast figs. Repeat the same function twice.
5. Seal like any other jam.

For cooking, in fact, it will take only 15 minutes; unfortunately, the process will be extended over time. But the result that the housewife and household will see is worth it. The berries will be whole, transparent, soaked in syrup, as if there were a lot of sunshine in one container. You can add a little vanillin or lemon juice at the very end of cooking.

Tips and advice

When cooking, figs may crack; to prevent this from happening, you need to place them dry, in other words, after washing, blot them with cardboard towels.

To speed up the cooking process, it is recommended to prick the figs with a fork a couple of times.

Not only lemon can be added to fig jam, but also other citrus fruits - orange or lime.

You can add spices to this jam, especially cloves, allspice, cinnamon, ginger root, and nutmeg are good.

Fascinating on the topic:

1. Apple and pear jam: recipes for the winter
2. Plum jam is a favorite winter treat. The best plum jam recipes!
3. Cherry plum jam
4. Mulberry jam
5. Blackberry jam

Article creator – LadyElena

We are waiting for your explanations and assessments - this is very important for us!

Fig jam for the winter and not only: 7 homemade savory recipes

Figs are a fascinating and necessary fruit that makes great jam. At the same time, different types and tastes. How best to cook it Read more...

1. Main
2. Best selections
3. Preparations for the winter
4. Homemade jam
5. Fruit and vegetable jam
6. Fig jam

• Jam for the winter
• Homemade jam
• Preparations for the winter
• Dishes with figs
• Without sterilization
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Dishes with lemons
• Lemon jam
• Vegetarianism
• Grape jam
• Nut jam
• Greens for the winter
• Veganism
• Recipes without butter and margarine
• Preparations from fruits and berries

Fig jam: making methods and tips

Figs are a very savory fruit that differs from most others in that they cannot be washed. More precisely, you can wash it, but only if you are dealing with a dense, unopened fruit. Otherwise, you risk getting a mess. Usually, it is not washed, but is peeled from the narrow and loose skin in the same way as a tangerine is peeled - in layers.

5 of the fastest fig jam recipes:

It is for this reason that you only need to take whole figs for jam. The skin is almost always left on. You can cut off or not cut off the protruding tails. They will harden when cooked, but almost everyone likes to hold them by the fruit and bite off a piece. If there is no tail-handle, boiled figs can only be taken with a spoon. This is when we cook them completely.

One of the methods for making this is to cover the fruits with sugar and put them on a slow fire, adding just a little water. Boil until sugar dissolves, let simmer for 5 minutes. And remove from the fire. During this period of time, foam will appear on the surface; it must be removed. When everything has completely cooled down, repeat the function - let it boil for 5 minutes and remove from the stove. This needs to be done about 5 times. Only later is the jam ready to be poured into jars. But here it already depends on the specific recipe.

5 most commonly used ingredients in fig jam recipes:

2nd type of this dessert: figs are passed through a meat grinder and boiled in crushed form. Depending on the amount of water added, it comes out to varying degrees of thickness. You can create something similar to jam, a mixture similar to chocolate spread. You can - the most watery one, so that it’s easier to spread on the butter on the sandwich.

3rd type: figs are cut into pieces.

4th: peel the figs.

Whatever option you choose, it’s best to look at all the subtleties and individual details of production specifically in the recipe.

• be sure to choose figs for cooking with the butt closed