How To make Dried Fig Jam
28 oz Dried figs (used both
-homemade and commercial) 5 c ;Water
1/2 c Fresh lemon juice
3 c Sugar
Seeds from juiced lemons 1 ts Ground cardamom
1 tb Dark rum
Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and remove pot from heat. Let the pot of figs sit for at least an hour to plump them. Remove figs from the dark water with a slotted spoon. Reserve the water. Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor. Add lemon juice and sugar to the fig water. Set water to a second boil, then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a cheesecloth bundle and drop in fig water. Drop the chopped figs into the fig water. Bring fig jam to another boil, then let simmer for 15-20 minutes. Jam should be slightly thickened. Remove from heat. Take out the cheesecloth bag. Stir in the rum and cardamom well. Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4" headspace. Seal jars according to manufacturer's instructions. Process jars for 15 minutes in a boiling water bath. Yield: About 4 pints.
How To make Dried Fig Jam's Videos
Making Fig Preserves From Dried Figs
How to make FIGS JAM easy recipe No Sugar No Pectin
Today a very simple but very delicious recipe ???? Fig Jam
For this recipe you will need:
Figs 1.7 kg
Lemon 1
1/2 glass water
1 tablespoon Muscovado sugar (optional)
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Fig Jam from Dried Figs
Morgans Fig Jam from Dried Figs
This not a home canning recipe which is why I made only a pint.
makes a pint and 4 oz.
1 cup chopped dried figs
1 ½ cup water
1/4 cup white sugar (more to taste)
2 cardamom pods or 1/8 tsp cardamom powder
1 Tblsp ground Chia seeds (or regular seeds)
1 Tblsp lemon juice
½ tsp vanilla extract
1/4 tsp cinnamon powder
1 Tblsp fresh ground ginger, or powder
To begin with, as you make this you can keep tasting it and adjust the seasonings to meet your taste. The same with the amount of water. It is really quite dense as it is being made.
1. Cut dried figs into thirds or quarters. Put into pan w/ 1½ cup water and turn to low for 5 to 10 min to make sure they rehydrate mostly. Be careful as they will really absorb the water and the sugar in them will burn.
2. Add the rest of the ingredients. Keep on low and stir often to prevent sticking and cook for 5 to 10 min. This is not Rocket Science as Mouse Toes often says.
3. Set aside to cool enough to go into the Vita Mix or a food processor where you will attempt to blend the mix, but you will have to add water as needed. As an aside Chia seeds will soak up a lot of the liquid. I mixed until I liked the consistence, like the jam in Fig Newtons. The fig seeds do not really grind down.
4. I put the Figgy mix back into the pan on low. I added a little water to my Vita Mix to try to get the sticky goo out of my Vita Mix. I put that liquid back into the Figgy mix.
5. I heated the Figgy mix to less than hot just to see if all was going well. After Dagney had about ten more taste tests I filled a pint jar with the mix, leaving behind about 4 oz for Dagney to taste more of and use the remaining in a marinade she was making during this process.
6. Set the jar on the counter to cool down before capping and putting into the fridge.
Note: Dagney has said for decades that she dislikes figs and Chia seeds, so when she started tasting this mix, and tasting, and tasting even more, I think it’s pretty safe to say she loved it.
This Figgy mix did not want liquid stirred into it, so be diligent and stir even more.
Also, This is such a dense jam that I think I know why there are no canning recipes for it. Error on the side of caution and just make a pint at a time and keep in the refrigerator.
It’s said you can use fig stuff on almost any food and in any way. Can’t wait to see. My next fig endeavour will be a fig and cranberry mix. Sounds awesome.
This tutorial is for informational purposes only. If you can this always adhere to safe canning guidelines, and for Pete’s sake use only canning recipes approved by the USDA. You can download the USDA Complete Guide to Home Canning, 2015 revision at Purdue University’s website for free:
Do not buy the guide at Amazon or any other site online except for the Purdue site. Most are reprinted in China, and there are nefarious changes in those books. If you would rather buy it than print it from Purdue’s site it will cost $19 plus shipping. Get it here:
To learn more than you ever thought possible visit the National Center for Home Food Preservation at: and spend time there, and have your printer at the ready.
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Be healthy, safe, and many blessings!!!
Injeer ki jam|Injeer jam recipe |Fig jam|My food facts
#injeerjam #myfoodfacts #figjam
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Figs Jam Recipe for Toddlers [Using Dried Figs in Pressure Cooker]
#figjam
#jamfortoddlers
#figjamforkids
Toddlers love eating fresh fruits and vegetables, but they also like to eat jams and jellies. In this video, we will show you how to make a jam recipe for toddlers using dried figs in the pressure cooker. This is an easy way of making your toddler's favorite fruit into a delicious jelly that can be eaten on toast or as part of their breakfast cereal.
Try this healthy Fig Jam as a spread on whole wheat bread, pancakes or waffles or rotis.
STORAGE INSTRUCTIONS: Refrigerate Store in a Air-tight glass container for 2-3 weeks.
Let’s see what we need and how we can make it!
Ingredients
Dried Figs - 10
Powdered Jaggery - 1/4 cup
Water - 1/2Cup
Lemon Juice - 1/4tsp
Description
1. Chop the dried figs roughly into pieces.
2. Transfer the chopped figs, jaggery into a pressure cooker.
3. Add water and Mix well.
4. Pressure cook for one whistle in a pressure cooker.
5. Once pressure released, open the pressure cooker.
6. On medium flame, Cook and stir it occasionally until it reaches a jam-like consistency.
7. Mash the cooked dried figs with a masher.
8. Squeeze lemon juice.
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Homemade Fig Jam recipe | How to make Anjeer Jam #shorts #short
Homemade Fig (Anjeer) Jam recipe ❤️????
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This is soooo simple! And really delicious! I used this in my charcuterie board (tutorial coming soon)
You can use any other fruit too :)
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Measurements-
7-8 Figs
1/4 cup water
Squeeze of lemon juice
1/2 cup sugar
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