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fresh fig jam recipe

17 years ago

There are different Fig jam recipe. Very common miditerranean fig jam is made of Dried Figs.

I got this recipe from my sister Aida.

2 pounds of fresh figs

1 pound of sugar

dash cetric acid

dash ground mastic

Peel skin of the fresh figs. cut them in halves. Then add the sugar to them and let them boil. than add small amount of cetric acid which is dissolved in small amount of water. mix well. Then add Mastic. mix well, let the mixture thicken on medium heat. Let it cool than pour in clean jars.

Crushed Walnuts can be added, as well as sesame seeds.

I will be making that later today, I'll let you know how it will come out. I've always had it like that when my sister made it, it's an excellent and quick recipe.

Bass

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Comments (9)

bonsaist
Original Author
17 years ago
It tastes so good.
plumfan
17 years ago
Bonsaist,

I seem to have run clean out of ground mastic. Could you tell me what other names it might go by or where to get it? Thanks.
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Hi, we have made jam and jellys with our fig crop yearly with excellent results, however when small quantities are available we've found the cook and freeze method produces excellent results with little effort, no prep, easy cleanup. All that's required are: Dozen, more or less figs, stems on. 1 cup of water, 1/2 cup sugar, more or less depending on number of figs. 1 qt. sauce pan, Zip lock freezer bag. Put all in sauce pan, heat to a boil, stirring occasionally, turn off, let cool. Pour all into Ziplock bag, close and put in freezer. To eat, dump all into a small bowl let defrost, eat and drink. Figs and vanilla icecream, Yummy! Enjoy your crop year round, we do.
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there are many fig recipes without added pectin, and in the last few years I have tried them. The fatal flaw is of course a very long cooking time in order to get the mix to thicken properly, which gives the jam more of a cooked flavor. I prefer my fig jams to have a fresher figgy flavor. Seriously, the most compliments I ever got on any jam was last year's batch of Strawberry Fig Jam. I used SureJell No Sugar Needed pectin and a reduced amount of sugar: Low Sugar Strawberry Fig Jam--makes 6 half pint jars. 3 cups of peeled and quartered figs 3 cups of hulled and crushed strawberries 2 cups sugar 1 box no sugar needed pectin Juice from 1/2 a small lemon (optional, but I like what it does) Put fruit and lemon juice, if using, into your large saucepan. Measure out your sugar into a separate bowl. Take 1/4 cup of that sugar and mix separately with the contents of the box of pectin (this helps it dissolve better without clumping). Put pectin/sugar mix in with the fruit, mix in well, and cook on medium/high heat stirring constantly. Bring mixture to a full rolling boil, then remove from heat and let it stop boiling. Pour in the rest of the sugar, stir thouroughly until it's dissolved, then put back on heat and return it to a full rolling boil. Let it boil hard for just one minute, then remove from heat, skim foam, and divide into jars. Seal and process for 10 minutes for half- pint jars, 15 minutes for pint jars. You can do this recipe with all figs instead of half strawberry, it still comes out very well. But I like the mixture of flavors, strawberry and fig complement eachother nicely; plus it comes out a lovely red color.
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The low sugar pectin should be fine. The recipe already calls for less than regular pectin. You might give it a try and see if you like the flavor. Another option is Pomona Pectin. You can totally control the amount of sugar since it isn't required for the set. It won't make a clear jelly, but fig isn't anyway! Some say they can taste a "chalky" texture, but I don't have any problem with it and I like being able to make sugar free jam and jelly. Deanna
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I am on the hunt for the same thing now! Did you ever find a winner?
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bonsaist
Original Author
17 years ago
mastic is common in mediterranean desserts. Mastic comes from the wild pistachio "Pistacia Lenticus". It's the gummy substance that forms under the bark of the Mastic tree. It may be found in spice stores, but below is the link where it can be purchased online.
You don't need to use it in that recipe, but it will surly enhance the flavor.

bass

Here is a link that might be useful: Mastic
threejsmom31
17 years ago
You are so lucky and I am glad there is another canner on here :). Take care, 3jsmom31
plumfan
17 years ago
Today we picked 25 pounds* of Kadota figs, which were mildly sweet and trying to ripen in cool weather. It has rained recently, so we thought we had better get them off the tree before they started moulding.

Used a regular recipe, boiled it to perfection, put some on buttered toast. Results? very bland. Almost no fig taste, just bland. Moral of the story: Bland tasting figs in, bland tasting jam out. Next year we will be making jam in August when there is LOTS of heat and plenty of flavor.

PS: not all is lost. After discovering how bland it was, we dumped around 3 cups of fresh raspberries in the recipe (which contained around 7 pounds of figs) and cooked it a little more. Now at least it has some flavor, and colour!

* = took the figs to a local grocery store and weighed them out in the produce section into produce bags that easily contained 2 pounds each. Nobody even gave me a second glance. They do not sell figs there, so it was easy to leave without paying!
peg919
17 years ago
Checking out the Greek Spice store link it says Mastic is unavailable for purchase. I wonder why?
Peg
bonsaist
Original Author
17 years ago
Peg, Email me if you're intrested. I can get them locally for a very low price.
Bass
bonsaist
Original Author
17 years ago
Christy this is for you.
peg919
17 years ago
Bass, thanks for the Mastic offer. I'll wait to see if I get any figs first. I have never seen a spice store around here but I'm sure there must be one. There is a large Greek Church in the next town, Stamford. They have a big festival every year with all kinds of Greek food. If I get figs I think I'll check out that source too.

Peg

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