Homemade Fig Jam

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Homemade Fig Jam : Marmellata di Fichi : come farla di casa. Fresh figs, sugar, orange, or lemon juice to have no pectin small batch of fig preserves! Three ingredients only!

Homemade Fig Jam : Marmellata di Fichi : come farla di casa. Fresh figs, sugar, orange, or lemon juice to have no pectin small batch of fig preserves! Three ingredients only!


 

I love making homemade fig preserves with orange juice, not lemon. For that purpose, you may prefer low sugar oranges. If not at hand, you may add lemon juice instead. Just half the quantity if using lemon juice and there you have easy fig jam.

Low sugar oranges juice gives better, slightly sharp, tangy, and bright taste to the fig jam recipe, once done.

Whenever I make artificial pectin free jams, it is hard to measure its quantity since I pour it into hot glass jars immediately and turn the jars upside down. Then I wrap them, all together, into clean large towels, like the ones we use for sunbathing and leave to cool completely.
Once cooled, I turn them back to their base and store. This is my grandmother’s ancient, simple way, and it works every time. Single exception is if your glass jars’ covers are damaged inside. If so, please replace them. Damaged ones may cause spoiling your precious preserves.

Homemade Fig Jam : Marmellata di Fichi : come farla di casa. Fresh figs, sugar, orange, or lemon juice to have no pectin small batch of fig preserves! Three ingredients only!

 

If you run through the whole today’s post, looking at all the photos, you’ll see some cheese, lavender and fresh horseradish since we love to serve early autumn appetizers like this : cheese, figs, jam, horseradish soaked in honey and some grissini.
While shopping in my neighbourhood few days ago, I spotted hard cheese wrapped in lavender and just couldn’t, resist ! So, now you know the whole story behind all the props used on the set   :

Homemade Fig Jam : Marmellata di Fichi : come farla di casa. Fresh figs, sugar, orange, or lemon juice to have no pectin small batch of fig preserves! Three ingredients only!

 

How long does homemade fig jam last?

Fig jam recipe will last up to two years if properly preserved. Freezer jam will last up to 6 months if stored in an airtight container. Once opened, your homemade jam will last up to two months in the refrigerator.

If you decide to freeze your fig jam, allow it to cool at room temperature and then pack to freeze. It is important not to freeze your jam if still hot / warm.

 

If you have an abundance of figs, you may keep them in plastic bag in your fridge but only up to two days.

Also, you may freeze fresh figs, be it whole or sliced, for a year. Before freezing them, wash them and remove stems. We do not peel them, but you may do so if desired.

 

 

Is it safe to make homemade fig jam without pectin?

 

All fruits have pectin. Some fruits have more pectin than others, like blueberries, apples, and figs. You don’t really need any extra pectin to make this homemade fig jam.

 

You just boil the mixture until it reaches firm gel stage. The result is thick jam, great for cheese platter, granola, yogurt or to top coffee cake with, instead of fruits.

Homemade Fig Jam : Marmellata di Fichi : come farla di casa. Fresh figs, sugar, orange, or lemon juice to have no pectin small batch of fig preserves! Three ingredients only!

 

So, before you read the recipe, let me just mention i used this Fig Jam for:

Fig jam Italian Pie  :

http://www.2pots2cook.com/2018/09/13/fig-jam-italian-pie/

 

 

5 from 8 votes
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Homemade Fig Jam

Homemade Fig Jam : Marmellata di Fichi : come farla di casa. Fresh figs, sugar, orange, or lemon juice to have no pectin small batch of fig preserves! Three ingredients only!

Course Canning / preserving
Cuisine Mediterranean
Keyword Homemade Fig Jam
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 lb fresh figs
  • 1 cup sugar
  • Fresh juice of one orange or ½ lemon

Instructions

  1. Gently wash the figs and cut the stems.

  2. Cut each fig into quarters and place them in heavy bottom pot.

  3. Add sugar and orange or lemon juice.

  4. Slowly cook over medium heat for 20 minutes on your stove top, stirring occasionally. Fig jam should be thick. If still runny, boil for additional 2 – 5 minutes. If you test using thermometer, it should show 220 F.

  5. Turn the oven to 180 C / 356 F. Prepare large clean towel to wrap the jars, once filled.

  6. Place glass jars into the oven. Leave jars covers out, aside so you can seal the jars, once filled.

  7. Take sterilized jars out, one at a time, pour fruit jam, cover tightly and turn the jar upside down. Leave it aside.

  8. Do the same with the rest of jam, wrap the filled jars all around with towel and leave to cool completely. I leave them overnight for the best results.

  9. Store in dark place. If jar fails to seal properly, keep it in the fridge and use within a month.

 

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