French Fig Jam Recipe
User Reviews
4.7
French Fig Jam Recipe
Description
This Fig Jam starts with fresh, quartered figs combined with a large amount of sugar and lemon juice. The mixture is brought to a rolling boil and then simmered to reduce excess water, allowing the sugars to concentrate and the jam to thicken. Testing the jam's set is done by cooling a sample on an icy plate and checking its consistency. Once set, the jam is jarred while hot, sealed tightly, and inverted to create a vacuum seal for preservation.
The flavor showcases the natural sweetness of figs balanced by citrus acidity. The texture is thick but spreadable, perfect for breakfast toast or as an accompaniment to soft cheeses and charcuterie. The cooking method preserves the fruit's fragrance and color.
Proper sterilization and sealing of jars are important to ensure safe storage. The recipe notes highlight detailed jam-making tips to achieve a successful set and optimal flavor.
Ingredients
- 2 pounds figs fresh
- 26.50 ounces sugar
- 1 lemon juice
Instructions
- Wash your figs and pat dry.
- Keep a plate in the freezer (will use it later to test setting of jam). Clean and sterilize your jam jars and lids.
- Quarter figs and place into large jam cooking pot.
- Pour sugar over figs, as well as the lemon juice.
- Mix the fruits with the sugar and lemon juice.
- Keep on medium heat and bring to a rolling boil.
- Then reduce heat to a simmer, stir occasionally.
- Let the jam simmer until it's set. To test setting, either check with your thermometer, setting temperature 105 Celcius/220 Fahrenheit, and/or drop some jam on the ice cold plate and turn the plate a bit to see if the jam runs (watch my video). If it's not moving, your jam is set.
- Fill your clean jars with the jam up to the rim so that there is no air when you close the lid.
- Drop some rum or other alcohol onto the lid to kill any germs left.
- Wipe your jars clean, close with the lid tight and quickly turn the jam jars upside down to create a vacuum.
- Leave the jam jars upside down for about 24 hours. Then turn them.
- Keep your labels ready, mark with jam name and date. Stick on the jam jars so that you know what's in it.
- Store your fig jam in a cool and dry place. Once opened, store in the fridge only.
Notes
- Use sterilized jars and lids to prevent contamination and extend shelf life.
- Test jam setting by placing some on a frozen plate to check if it gels properly before bottling.
- Follow detailed jam-making techniques for consistent results, including boiling and sealing methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3jars
Amount Per Serving
Calories 1195 kcal
% Daily Value*
| Calories | 1195kcal | 60% |
| Carbohydrates | 309g | 103% |
| Protein | 2g | 4% |
| Sodium | 5mg | 0% |
| Potassium | 701mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 299g | 598% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 106mg | 11% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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