Fig Jam - No Pectin (3 ingredients)
Diet : GF, NF, Eggless, Vegetarian
Calories: 8
Adjust Servings Here: 4 jars
Description
This homemade fig jam is made with fresh figs and is low in sugar. Made the old fashion method without any pectin or artificial flavorings and takes less than 30 minutes. A great addition to your jam collection.
Ingredients
- 2 lbs (1 kg) Figs ripe but firm
- 1 lb (500 g) Sugar
- 2 tbsp Lemon juice
Optional ingredients
- ½ cup (120 ml) Orange juice
- 1 tsp Zest of lemon
- ¼ inch Ginger
- 1 Cinnamon stick
- 1 Star anise
- ¼ tsp Salt
Instructions
Prepare jam
- Prep - Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Combine - In a heavy-bottom saucepan over medium heat, combine the figs, sugar, salt, and lemon juice. Also, add any or all optional ingredients (orange juice, cinnamon, ginger, star anise).2 lbs Figs, 1 lb Sugar, 2 tbsp Lemon juice, ½ cup Orange juice, 1 tsp Zest of lemon, ¼ inch Ginger, 1 Cinnamon stick, 1 Star anise, ¼ tsp Salt
- Boil - Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture comes to a boil. Let it boil for two minutes on medium-high.
- Simmer - Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit – so you have a smoother jam-like consistency.
- Thicken - Continue to simmer for about 20 to 30 minutes more, stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.
- Test the jam - Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. Set aside for 2 to 3 minutes. Then, test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles, it means the jam is ready. If not, let the jam cook a few more minutes and test again. Alternatively, you can use a candy thermometer - the jam should reach 105 C / 221 F.
- Remove scum (Optional) - When you are ready to take the jam off the heat, add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam.
- Fill jars - Pour the jam into warm sterilized jars leaving 1/4 inch space from the top. Use a clean, sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Close the jars - Before you tighten the lid, place a piece of wax paper on top. Clean the rim of the jar with a clean paper towel. Then, top the lid. Alternatively, use the lid with screw-on rings with the canning jars.
The canning process (if you plan to can the jam)
- Sterilizing the jars: Wash 4 x 8 oz (250 g) jars in hot, soapy water or clean them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C. Note: Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
- Canning - Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat. Lower the jars over the rack, leaving enough space between them. Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.
- Cool - Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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