Fig Jam
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A delicious sweet jam that takes me right back to my childhood. Printable jar labels are at the end of the post. Enjoy :)
The recipe is available in pdf or jpg below
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Ingredients:
1 kg figs. Stalk removed and diced. Size your dicing depending on how chunky you like your jam.
1 lemon – halved, juiced and rind kept whole
100ml water
750g raw sugar
1 kg figs. Stalk removed and diced. Size your dicing depending on how chunky you like your jam.
1 lemon – halved, juiced and rind kept whole
100ml water
750g raw sugar
2. Boil gently for about 1 hour until a test plate is set and the bitter aftertaste of the figs is balanced by the sweetness of the sugar. Remove the lemon rinds.
Test Plate I put a plate in the freezer. When I think the jam is ready I test it by spooning a small amount onto the cold plate and returning it to the freezer for a couple of minutes to cool it down. Then I tilt the plate upright and if the jam slowly slides down the plate it is set. If you boil for too long the jam will become too thick. Taste Test When the jam looks set, make sure to taste it. The jam's bitterness will over-ride it's sweetness until it is done, at which point the bitterness is balanced by the sweetness - yum! |
3. Transfer into sterilised jars, seal immediately and leave to cool.
See my post on sterilising jars here |
Print out labels for your jars of jam, available below in pdf or jpg
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