Fig Freezer Jam. 9.27.18 |
This is 1/2 of the box recipe. The box recipe makes too much for me. Measuring out the contents of the pectin packet, I used the scale to portion out 1/2 of the packet. That is a little more than 2 tablespoons.
This recipe used 6 cups of figs that I had rinsed, cut off the stems, and cut into half. Most were Hardy Chicago but a few were LSU Tiger.
Fig Jam Recipe:
6 cups of fresh figs, cut off stems and cut in half.
1/4 cup lemon juice.
1 cup water.
1/2 packet of Sure Jel pectin for low or no sugar added recipes.
1 3/4 cups sugar.
Transfer the figs into food processor, along with the lemon juice. Pulse to chop roughly. I like having chunks of figs in my jam. I had to process in 2 batches.
Transfer the chopped figs into large sauce pan. Heat on low to medium heat with occasional stirring, to bring to a boil.
Meanwhile, make a slurry with the pectin in the water. I poured in a little water, stirred thoroughly, the gradually added more of the water while stirring to keep it even. Then in large bowl, microwave a minute, stir, microwave another minute, stir, to dissolve all of the pectin.
Pour the dissolved pectin into the hot fig mixture. Stir, continue heating until it reaches a rolling boil.
Transfer into clean labeled pint jars, leaving 1/4 inch of space at the top. Add the cap, then let cool overnight.
These gelled very nicely, a little less firm than the last batch. These are not sterile canned, so I store in the freezer until using, or for shorter time - a few weeks - in the fridge.
I think the cooking helps break down the fig structure a little, but it's not cooking long enough to destroy nutrients and flavor.
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