Honey Fig Jam
This recipe first appeared in my book Sharing the Table.
My husband and I grow honey figs as black mission figs do not grow well in our area. I have also found that we enjoy the taste of a honey fig much better. It has a green skin that needs peeling before preserving versus the purple-black skin of a mission fig. Our crop was so large this year that we could not eat all fresh, so I made this jam. Now we thoroughly enjoy the flavor of this jam on toast or served with cheese as a first course.
3 eight-ounce jelly jars
INGREDIENTS:
3 cups peeled and chopped honey figs
3 tablespoons fresh lemon juice
½ tablespoon calcium water (as prepared in instructions from Pomona’s Universal Pectin)
⅛ teaspoon ground cinnamon
¼ teaspoon unsalted butter (to prevent excess foaming)
½ tablespoon Pomona’s Universal Pectin powder
½ cup local honey (I use local blackberry honey)
DIRECTIONS:
1. Wash three jelly jars, lids, and screw bands in warm soapy water. Rinse thoroughly. Bring a boiling canner two-thirds full water to a simmer. Turn off the heat. Place the jars, rings, and lids in the water. Place a clean salad plate in the freezer to be used to test the jell later.
2. In a non-reactive sauce, pot add the chopped figs, lemon juice, calcium water, cinnamon, and butter.
3. Mix the pectin powder thoroughly into the honey. Set aside.
4. Heat the chopped fig mixture on medium-high heat until simmering.
5. Add the honey and pectin mixture and increase the heat to high. Bring to a full rolling boil that cannot be stirred down. Boil and stir with a wooden spoon for one to two minutes until jelled, determined by a drop of jam onto a cold salad plate. Let sit for a moment and run your finger through. It should cause a clean swipe in the jell.
6. Remove from heat and skim the foam off the top.
7. Remove the hot jars from the hot water. Quickly fill the jars with jam one-fourth of an inch from the top. Wipe the tops with a clean wet cloth. Place the lids on top. Screw the bands on until slightly snug, then give another slight back-turn. (Not too tight! Air must be allowed to escape for a good seal.)
8. Place in the boiling canner on a rack. The water should be one to two inches above the jars. Cover with a lid. Bring to a gentle simmer. Simmer for ten minutes (elevations above 1,000 feet, simmer an additional five minutes). Remove the jars and place them on a towel to cool. When cool, test the top of the jars by pressing in the middle of the lid with a finger. The lids should not spring back. If they do, place them in the refrigerator and use them within a month. Allow sitting on the towel for twenty-four hours undisturbed. Wash, label, and date each jar—store the jars in a dark, cool place for up to one year.
Honey Fig Jam
Ingredients
- 3 cups peeled and chopped honey figs
- 3 tablespoons fresh lemon juice
- ½ tablespoon calcium water (as prepared in instructions from Pomona’s Universal Pectin)
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon unsalted butter (to prevent excess foaming)
- ½ tablespoon Pomona’s Universal Pectin powder
- ½ cup local honey (I use local blackberry honey)
Instructions
- Wash three jelly jars, lids, and screw bands in warm soapy water. Rinse thoroughly. Bring a boiling canner two-thirds full water to a simmer. Turn off the heat. Place the jars, rings, and lids in the water. Place a clean salad plate in the freezer to be used to test the jell later.
- In a non-reactive sauce, pot add the chopped figs, lemon juice, calcium water, cinnamon, and butter.
- Mix the pectin powder thoroughly into the honey. Set aside.
- Heat the chopped fig mixture on medium-high heat until simmering.
- Add the honey and pectin mixture and increase the heat to high. Bring to a full rolling boil that cannot be stirred down. Boil and stir with a wooden spoon for one to two minutes until jelled, determined by a drop of jam onto a cold salad plate. Let sit for a moment and run your finger through. It should cause a clean swipe in the jell.
- Remove from heat and skim the foam off the top.
- Remove the hot jars from the hot water. Quickly fill the jars with jam one-fourth of an inch from the top. Wipe the tops with a clean wet cloth. Place the lids on top. Screw the bands on until slightly snug, then give another slight back-turn. (Not too tight! Air must be allowed to escape for a good seal.)
- Place in the boiling canner on a rack. The water should be one to two inches above the jars. Cover with a lid. Bring to a gentle simmer. Simmer for ten minutes (elevations above 1,000 feet, simmer an additional five minutes). Remove the jars and place them on a towel to cool. When cool, test the top of the jars by pressing in the middle of the lid with a finger. The lids should not spring back. If they do, place them in the refrigerator and use them within a month. Allow sitting on the towel for twenty-four hours undisturbed. Wash, label, and date each jar—store the jars in a dark, cool place for up to one year.
Notes:
This recipe first appeared in my book Sharing the Table.
Nutrition Facts
Calories
36.72Fat (grams)
0.10Sat. Fat (grams)
0.04Carbs (grams)
9.72Fiber (grams)
0.59Net carbs
9.13Sugar (grams)
8.90Protein (grams)
0.17Sodium (milligrams)
0.86Cholesterol (grams)
0.11The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.