Homemade Fig Jam Recipe – No Pectin

Homemade Fig Jam Recipe – No Pectin

This homemade fig jam recipe is soft, fruity, delicious and easy to spread. In this video I show you how to make this classic jam recipe without using any pectin or artificial flavorings just like our moms and grandmas use to do it.

Figs are in season now!! they come is plenty or not at all. Right?

Well as I told you before when I shared my Strawberry jam with you,  I make jam in all different fruit flavors. There is nothing better than homemade jam. Try it once and you will always be looking forward to making your next homemade Jam.

Usually this is all I make. One Jar!! If you make many different fruit jams than one jar of each is plenty for a family of four. So, I never make large batches of jam and I never do canning. I just make small batches of many many different flavors during the year. Homemade Fig Jam, Strawberry, Peaches, Apricot, mixed Berries – just to name a few. Can you tell I love jam?

What is Pectin ?

Now we discussed this in the previous post on Strawberry Jam and I shared with you that I do not use or recommend using Pectin.

In short; Pectin is a naturally occurring substance called polyscaccaride found in fruits such as berries and apples. When you heat it with sugar it acts like a thickening agent which works in favor or jam and jellies.
Recent studies have shown that adding pectin is not necessarily desirable. While not many agree I suggest you read more about it here Reasons to avoid Pectin in canning

CANNING JAMS

I never can Jams anymore because I makes such small amounts. My mom use to make jam bottles to sell so she use to have a whole production of that. Not something I have done so far except when with mom of course.

But if you plan to make a big batch of jams it’s always advisable to can them. Nothing is worst then to have your beautiful jam get ruined. Here’s is a step by step process of how to can jams and jellies. This is very similar to how my mom use to do so I know it works great – Step by Step Preserving Jams

LET’S TALK INGREDIENTS AND A FEW TIPS. 

Ideally the three main ingredients for any jam are fruit, sugar and acid. Take a note of quantity in my jam recipes.

• Figs – The best candidate for jams are ripe but still firm.
• Sugar – Traditionally people use a ratio of 1:1 for fruit:sugar, just like commercial jams. I think it’s too sweet for me.  Prefer my jam more fruity so I add less sugar. Sometimes I prefer using thick granulated sugar so it cooks slowly with the fruit today I’m using fine grain sugar.
• Orange Juice – I like to use orange juice but apple works just as well.
• Lemon juice – best to use fresh lemon juice – you can add zest but I’m not a big fan of zest in my jams.
• Ginger & Cinnamon – Of course you can omit these but I think you will love the little taste of ginger and flavor of cinnamon in this jam.
• The jam DONE test – getting the jam off the heat is critical and often we take it off too soon or too late resulting in a runny or too thick jam. So what I do is place two ceramic plates in the freezer. These cool while the jam is cooking. When it’s time for testing I place a spoon of the jam on the plate. The cold plate cool the jam quickly telling exactly how the jam will be when cooled. If the jam wrinkles when you move it with your finger. It’s done! Cool enh?

Recipe – Homemade Fig Jam without Pectin

Tools 

• Jam pan
• Canning Jars
• and Canning labels
• if needed Canning Pot

Ingredients

• 800 grams ripe but firm Figs
• 400 grams sugar
• 1/2 cup Orange Juice
• 2 tbsp Lemon Juice
• 1 tsp Zest of Lemon (optional)
• 1/4 inch piece of Ginger
• 1 long piece of Cinnamon Stick.

Method :

• Place all ingredients in a deep heavy based sauce pan on medium high heat.
• Let the sugar melt and the figs release all their juices.
• Reduce heat to medium low. The jam should be simmering slow not rolling boil.
• Let the jam simmer for about 20 on low simmer then remove the ginger and cinnamon stick

TESTING THE JAM using the ceramic plates

• Place a small amount on the jam on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.
• You may need to do this once or a couple of times depending on how soon you start checking.
• You know when the jam is done; If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
• Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar. Place a piece of wax paper on the top before you place the lid. Seal and label the jar with the name and date so you know what is in and when you made it.

Save this Fig Jam Recipe for later – you can find a collection of my recipes and tutorials here on Pinterest

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 Recipe Card – Homemade Fig Jam Recipe with NO Pectin

A few more Jam recipes for you – Click here