Homemade Fresh Fig Jam Recipe

1 - Chop the figs: Wash and dry the figs and remove the stem as well as any small blemishes. Cut the flesh into dice about 1.5 cm (0.6 inch) and add to a large, wide saucepan, along with a small amount of water. 2 - Soften the fruit: Over medium heat, bring it to a gentle simmer.

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Cut the stems off the figs and discard. Cut the figs into quarters. Put all ingredients in a saucepan or pot and stir. Cook over medium heat, stirring, until the sugar is dissolved and the mixture is simmering. Reduce heat to low and simmer, stirring occasionally, for 30 minutes.

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Reduce the heat to maintain a simmer. Cook uncovered, stirring occasionally, until the mixture is thickened and coats the back of a spoon, 40 to 50 minutes. Add 1 teaspoon vanilla extract and stir to combine. Transfer to glass jars and let cool completely.

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The figs will look normal in this sweet boiling water. Add cloves for extra taste. Let them boil for 25-30 minutes. Then add lemon juice and boil 5 more minutes. Let the fig jam cool. Put the figs in jars and pour the sweet water over them. Store the jars in a cool, dark place. We like the jam cold, so we put it in the fridge.

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Using a jar lifter, set the jars in the pot on the rack and process at a full rolling boil for 5 minutes. Remove and set on a cooling rack or heatproof surface to cool. Store and enjoy: Let the preserves cool on the counter until room temperature, at least 1 hour.

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Prep the figs. Cut the tops off the figs and place them in a large pot. Cook the fig jam. Add honey, lemon zest, lemon juice, vanilla extract, cardamom, cinnamon, and a little h2O, and simmer for 10-20 minutes. Blend. Blend the homemade fig jam in a blender, or use an immersion blender, to finish chopping up the figs.

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Boil a strong sugar syrup - from 2 lb (1 kg) sugar and 2 cups (500 ml) of water in a dish on high heat. Put the figs in in batches. They will slowly take in the syrup and swell to their original size. Once this happens, remove from the heat and add the citric acid. Pour the jam immediately into jars - first the figs, then pour in the syrup.

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Transfer the fig paste to a medium-sized heavy-bottomed (but not cast iron) pot. Stir in the sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce heat to medium. Boil, stirring nearly constantly, until it becomes jam-like in consistency.

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Method. Carefully grate off the peel of each fig and cut a cross into the blossom end. Soak figs in water and lime mixture overnight. Wash thoroughly to remove all traces of lime. Boil figs in.

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Boiling the figs. Rinse the figs and place into a deep pot with at least 4 liters capacity. Add the 5 ml bicarbonate of soda and 28.5 grams salt and mix into the water to distribute it evenly. Bring the pot to the boil on medium high and boil for 30 minutes or until soft. Skim off any scum that rises to the surface.

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3/4 cup of lemon juice. Fine-chop the cooked, drained figs. In a medium stainless or enameled saucepan, stir together fine-chopped figs, water, sugar, and lemon juice. Add the spices, then over the lowest heat, simmer for 1 hour, stirring often. When done, the jam should have some translucency.

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Add the water and sugar to a saucepan and dissolve the sugar. After the sugar has dissolved, add the figs and lemon juice and bring the mixture to a boil. Turn down the heat to simmer and place a lid on the saucepan with a small opening for steam. Every 20 minutes, stir the mixture and smash up the figs.

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Off heat, place figs in a large (nonreactive) saucepan and add sugar. Stir sugar and figs together. Let the figs marinate off the heat for 30 minutes so they release their juices. Turn on the heat to medium, and add the lemon juice, salt, and the seeds of a vanilla bean plus the whole vanilla bean to the mixture.

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Wash thoroughly to remove all traces of lime. Boil figs in water and bicarbonate of soda until tender; drain. Make basic syrup, adding cinnamon and ginger, then add the figs. Boil slowly until.

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Place the figs in the boiling water and boil them for 5 minutes. Fish the figs out of the water with a sieve. Change the water in the pot with freshly boiled clean water from your kitchen kettle. Bring the clean water to the boil and boil the figs for further 5 minutes. Repeat these steps 4-5 times.

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Step 1: Macerate the figs. First, wash the figs well and pat them dry with paper towels. Then slice the figs into quarters, removing any tough stems if necessary, and transfer to a large bowl. Sprinkle the sugar over the figs, mix well, and then allow the fruit to sit for at least an hour.