This three ingredient fig jam is designed for canning and makes use of merely current figs, sugar, and lemon juice. It’s good, flavorful, and very easy to make. If you find yourself awash in figs yearly, keep this recipe helpful!
Whats up friends! I discover that it has been an absolute age (larger than a yr!) since I’ve posted one thing new proper right here. I’ve desperately missed sharing my canning observe with all of you, and whereas I can’t promise one thing like my earlier regularity, I very so much want to current up proper right here further often. So let’s dig once more in.
I’m kicking my triumphant return off with a recipe for the most effective, finest three ingredient fig jam. I make this yearly due to an expensive buddy who has a big fig tree in her yard. Every summer season, I eagerly await the second when she proclaims that the figs are ready. This season, she gave me larger than ten kilos of current figs, plus a well-packed gallon bag of frozen figs for later.
I spend a pair days gorging myself on them current sooner than I get all the best way right down to the enterprise of making jam. As quickly as I’m in a position to commit them to the canning pot, I portion them out into batches of roughly 4 kilos. The figs get washed, I trim away any woody stems, after which I reduce them into quarters.
The quartered figs get positioned in an enormous container, after which I add two kilos of sugar. For those who’re starting with a quantity other than 4 kilos of figs, merely make certain that to weigh your figs to start with. Then take that weight, divide it in half, and use that amount of sugar.
For those who occur to don’t have a kitchen scale, you may additionally calculate this 2:1 ratio by amount. Merely make certain that to pack the chopped figs tightly proper right into a measuring cup after which use half the quantity of sugar.
As quickly because the figs are quartered and the best amount of sugar has been added, give the fruit an outstanding stir to completely combine the sugar. Don’t be tentative, really work the figs and sugar collectively. We’ll give the figs additional bashing up in the middle of the cooking course of, so that you simply don’t need to fret regarding the fruit. Vigorous stirring is helpful proper right here.
I want to let the figs and sugar macerate collectively throughout the fridge in a single day, nevertheless this isn’t required. You possibly can start cooking the jam as rapidly as a result of the sugar is dissolved into the fruit.
If you end up in a position to prepare dinner dinner, scrape the fruit and sugar mixture into an enormous, non-reactive pot. I like a low walled stainless steel soup pot, nevertheless enameled cast-iron generally is a extraordinarily sensible choice. Consider to stay away from reactive metals like aluminum and bare cast-iron when making jam, as they are going to impart a metallic style into your jam.
At this degree, moreover, you’ll add your third and final ingredient. Lemon juice! Figs are comparatively low in acid and residential canned meals should have a certain focus of acid in an effort to be protected for boiling water tub canning. (You probably can be taught further about acid ranges in residence canning proper right here.)
Often, bottled lemon juice is used after we’re using it to control the acidity of a product for safety. Nonetheless, throughout the case of fig jam, I uncover that I want the flavour of current lemon juice. To account for any variation throughout the acid content material materials of the current lemons, I benefit from double the amount of lemon juice that is indicated by the Nationwide Center for Home Meals Preservation in an identical recipe.
I benefit from two tablespoons of current lemon juice per pound of figs and uncover that it gives the jam a extraordinarily good style with out overriding the inherent figginess of the fruit.
As quickly as all the parts are throughout the pan, we prepare dinner dinner. Flip the heat as a lot as extreme, get the fruit boiling, after which regulate the heat so that you simply simply protect an vigorous nevertheless managed boil. Preserve near the pot and stir every 2-3 minutes so that it doesn’t start sticking to the underside of the pan. On account of we don’t use any added pectin on this defend, we depend on evaporation and the altering consistency of the sugar to comprehend set. This suggests that you’d be capable of’t be tentative with the boil.
The time you spend cooking will depend on the width of your pot, the heat of your vary, and the best way so much water the figs contained to start with of cooking. I uncover {{that a}} batch often takes 25-Half-hour of cooking as quickly because it has reached a boil, nevertheless it could actually vary. You may know that it is executed when it begins feeling thicker as you stir. The color will go purple and rosy. The gadgets of fig will start to look a bit translucent. And the overall look may be very shiny.
When the jam is nearly executed cooking, I want to run my spatula by the jam and keep it up over the pot. I watch the droplets as they fall and seek for thick based totally, gradual shifting drops that stretch and are reluctant to depart the spatula. I uncover that after they meet that requirements, the jam is completed.
Now, whereas the jam is cooking, I put collectively a boiling water tub canner and select ample jars to hold about 4 pints of jam. A combination of pints, half pints, and quarter pints is okay. The processing time for all of those jars is similar. Please do remember that yields vary and in addition you obtained’t hit this particular yield every time you make this jam. Usually you might get an extra quarter or half pint. Usually it could actually solely yield three pints. That’s the character of jam and it’s best to control your expectations early.
As quickly because the jam is accomplished cooking, funnel it into the prepared jars, leaving about 1/4 inch headspace. Wipe the sides of any sticky drips with a moist paper towel, and apply new lids and clear rings. Tighten the rings merely until you’re feeling them grip the jar. For those who occur to overtighten the rings, you run the hazard of stopping the air from escaping all through processing and the lids would possibly buckle in consequence.
Course of the jars in a boiling water tub canner for ten minutes (guaranteeing to regulate in your altitude must you reside above 1,000 toes in elevation). When the time is up, flip off the heat, take away the lid and let the jars sit throughout the cooling water for an additional 5 minutes. This together with cooling step is one factor Ball started recommending a handful of years prior to now to help cease siphoning and improve the usual of the seal and it is a very environment friendly trick.
As quickly because the jars are executed with their resting interval, take away them from a canner and set them on a wooden chopping board or folded kitchen towel to sit back completely. When jars are cool to the contact, confirm the seals. Sealed jars are shelf regular for not lower than a yr and must be saved in a cool, darkish place. Any unsealed jars must be refrigerated and used promptly.
Like all fig jams, this one is great with cheese and cured meats. It’s moreover good in jam crumble bars, thumbprint cookies, rugelach, and hamantaschen.
Three Ingredient Fig Jam for Canning
Servings: 8 half pints
Parts
- 4 kilos current figs
- 2 kilos granulated sugar
- 1/2 cup current lemon juice
Instructions
Wash the figs. Reduce away the woody stems and quarter them.
Place the prepped figs in an enormous container and add the sugar. Stir to combine. Let the figs and sugar macerate for not lower than 1 hour and as a lot as 24 hours. If selecting an prolonged leisure interval, place the container throughout the fridge until ready to utilize.
If you end up in a position to prepare dinner dinner the jam, scrape the figs and sugar intoSp a low, huge, non-reactive pan. Add the lemon juice and stir to combine.
Place the pan on the vary and set the burner to extreme. Ship the figs to a boil. As quickly as boiling, in the reduction of the heat to medium extreme. You want to keep the figs cooking at a managed boil. Stir every 2-3 minutes to forestall sticking.
Whereas the fig jam cooks, put collectively a boiling water tub canner and ample jars to hold roughly 4 pints of product. A combination of pints, half pints, and quarter pints is okay. Wash new lids and rings in good scenario in scorching, soapy water. Put apart to dry.
The cooking time will vary for this jam, nevertheless I start looking for indicators of set after it has boiled for quarter-hour, though it may need as a lot as Half-hour of cooking. You may know that it is executed when it begins feeling thicker as you stir. The color will go purple and rosy. The gadgets of fig will start to look a bit translucent. And the overall look may be very shiny. I moreover like to hold my stirring spatula up over the pot and watch how the droplets cascade off of it. Drops of jam that are thick based totally and gradual shifting level out jam that is reaching set.
Whenever you’ve determined that your jam is accomplished cooking, take away the pot from the heat. Funnel the finished jam into the prepared jars, leaving roughly 1/4 inch headspace. Wipe the sides away from any drips, and apply the lids and rings.
Course of the jars in a boiling water tub canner for 10 minutes (starting timer as quickly because the water has returned to a boil and by no means sooner than). When processing time is up, flip off the heat, take away the lid and let the jars cool throughout the water for five minutes.
- When that time is up, take away jars and set them on a folded kitchen towel to sit back. When the jars have cooled ample that you’d be capable of comfortably take care of them, confirm the seals. Sealed jars could also be saved at room temperature for as a lot as a yr. Any unsealed jars must be refrigerated and used promptly.