Caramelised Figs with Balsamic Vinegar, Rosemary and Ricotta | Gordon Ramsay
Figs are caramelised and gently flavoured with balsamic vinegar and rosemary. A fantastic dinner party dish.
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Lebanese Dried Fig Jam | Hadias Lebanese Cuisine, sun dried figs are available year round
The Lebanese Sun-dried figs are a is made of sun dried figs, that are available year round, sesame seeds, walnuts, pine nuts, anise seeds, mastic gum and sugar syrup. When combined with water, sugar, lemon juice, mastic gum, the dried fruit breaks down into a wonderfully aromatic, jammy consistency, really this is much better than the store-bought variety. Once you try it, you will never be satisfied with the commercial fig jam! A classic jam from the Lebanese Cuisine.
Making this lovely Lebanese Dried Fig Jam at home is easy enough for a regular indulgence, and guess what you can make this jam any time of the year, not just during the short fig season. Refrigerate and it keeps well for 2 months, for longer storage, place the extra jars in the freezer!
Ingredients:
1 kg. / 2lb. 4 oz. dried figs, stemmed and each cut into quarters
750 g. / 26.5 oz. / 3 cups sugar
5 cups water/ 1250 ml
1 teaspoon citric acid/ 2 tablespoons freshly squeezed lemon juice
200 g. /7 oz. walnuts, roughly chopped
½ cup pine nuts
1 teacup/200 ml white sesame seeds
1 espresso cup anise seeds
4 pieces of mastic gum, crushed with a pinch of sugar
Directions:
Pour the water, sugar, citric acid/ lemon juice and mastic gum in a large saucepan. Stir the mixture with a wooden spoon, place over high heat and bring to a boil. Reduce heat to low and simmer, uncovered, for 8 minutes. Drop the dried figs and the anise seeds in the sugar syrup and let it simmer (uncovered) for 30 minutes.
Meanwhile toast the sesame seeds: Place a dry (and free from any oil) pot over medium heat. Add the sesame seeds and stir regularly using a wooden spoon until the sesame seeds take on color, about 2-3 minutes. Remove from the heat and set aside to cool down completely.
To toast the walnuts: Heat a dry pot over medium heat. Add the chopped walnuts and cook stirring constantly about 2-3 minutes or until slightly changes color, toasting walnuts will bring out their earthy flavor. Set aside to cool down.
When 30 minutes have passed on simmering the dried figs in syrup, add the toasted sesame seeds, walnuts and the raw pine nuts. Stir well to fully combine the ingredients. Simmer for 1 more minute and set aside to cool down. Transfer to sterilized canning jars and seal tightly. Refrigerate.
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How to make Fig Jam - Homemade Jam Recipe
If you love homemade jam and you’ve got some fresh figs handy, then this easy fig jam recipe is just what you need. Whether you buy fresh figs at the store or have access to a handy dandy fig tree in your neighborhood, this jam recipe is the perfect way to use up a bunch of figs. Fig jam is particularly good on biscuits and toast, and even as a warm topping on ice cream.
Find more info about this fig jam recipe at:
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Easy Fig Jam with Just 3 Ingredients
About 40 medium-sized FRESH FIGS
½ cup SUGAR
¼ cup HONEY
How to make Quick Fig Jam
This recipe will work with all kinds of fruit (blueberries, blackberries, strawberries, etc.), but Mama Redbuck has a fig tree in her backyard, so she mostly uses figs when making this quick jam. If you don’t have fresh fruit handy in the neighborhood where you live, just buy fresh fruit at the market.
Buy figs that are a little soft, color can be a good indication, but not always, sometimes even the greener figs can be soft enough, so give figs a squeeze to test for squishiness. Once picked, figs don’t last very long, maybe 2 days when ripe. You can keep fresh figs in the fridge, but they won’t keep for very long after becoming soft, only a couple of days, so making a jam is an easy way to extend their life another 7-10 days. My mom seals extra fig jam in bags and freezes it for future use.
Wash figs and remove the stem.
Quarter and then chop the figs as desired. We like a rustic, chunky jam.
Heat a medium-sized saucepan on low heat.
Add figs, sugar, and honey and bring the pot to a simmer, stirring regularly.
As the pot bubbles away, the figs will release a lot of water.
Let the pot simmer until the mixture reaches your desired “jamminess”, this might take 10 to 20 minutes depending on how wet the figs are and how thick you like your jam.
The jam will thicken even more off of the heat, so don’t overcook the fruit; you want a spreadable jam, not a clunky fig paste.
If the jam becomes overly thick, you can always add a wee little bit of water back into the pot.
Remove the Jam from the heat and allow to cool before adding into a container.
The jam will keep in the fridge for about a week to 10 days, although a pint of jam
Disappears fairly quickly around our home, especially if we make some biscuits.
Give this easy fig jam recipe a try and let me and Mama Redbuck know what you think.
How To Make Fig Preserves Without Sugar Or Pectin | Best Recipe You've Ever Tasted!
How To Make Fig Preserves Without Sugar Or Pectin. Best Recipe You've Ever Tasted! Help our family by shopping through this Amazon link: Or Support Us With PayPal at countrylivingexperience@gmail.com
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Recipe:
Zest of 1 lemon
2+ tbls of lemon juice
1/4 tsp cinnamon
1/2 tsp nutmeg
2 pinches of salt
3 lbs of fresh figs
1/4 cup of water
1/2 cup of honey
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Figs Jam Recipe for Toddlers [Using Dried Figs in Pressure Cooker]
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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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