Has anyone noticed that jam made from certain figs keep their red color better than others?

On the left (white cap) is jam from Col de Dame (white) and on right from Hardy Chicago. I have also noticed that Violette de Bordeaux also adds a lot of red color.  

Those look yummy! I wish I still had some fig jam around.

I have only made jam with Strawberry Verte figs. It was really red after processing. It looked and tasted a lot like strawberry jam, so much so that I probably could have fooled the family members and told them it was strawberry. However, the fig jam disappeared a whole lot faster than the real strawberry jam I make.

Oh gosh, Y U M M Y!

CdD tastes (Blehh) in Idaho. Not crazy about them. But it is photogenic. Jam looks wonderful

Input =  Output. They look Yummy!

Hi scott_ga,
To some extend it depends on how hot and long you cook them.
The longer you cook the jam, the darker it gets, at least so it seemed to me.
I started cooking the jam for 30 minutes and lately have been cooking it for 1:00 hour to 1:30 hour for the jam to thicken more.
My last jams were darker than the firsts, although I have to admit that the firsts were made with "Dalmatie" and the lasts were made with lda and ufti which both are darker from the start.

Looks yummy, I can't wait till I have extras to make jam!

I think some of the "raspberry" figs like Bordeauxs, col de dames, and adriatics contain anthocyanins, sort of like blueberries and red cabbage. This probably gives a more rich appearance because this anthocyanin used to be used in natural dyes for clothing, etc. ( red, magenta and even purple). I agree also that some color contrast may be due to time cooked but I think a lot of mt. Etnas lack the anthocyanin, too.

Wow, great answer. A little looking shows a study of figs including Cuella de dama to have a lot of the anthocyanin called antirrhinin (Cyanidin-3-rutinoside). Red at acid pH  and purple at neutral pH.

The Black Madeira jam I made was blood red.

Nicely blood red. My favorite part was the eating at the end.

 On the other end, Lemon & Marseilles (virtually colorless interiors) are nice, too. The light color makes for very attractive preserves.

Oh the thought of having enough figs to make jam! Simply amazing! My favorite local cafe, Indian Gardens in Oak Creek Canyon, makes a melted fig jam, applewood bacon, Brie and arugula sandwich on their homemade sour dough. I can just imagine how much better it would be with one of these homemade jewels you are making! Figgy dreams!

Depending on the figs I have at the time, my jam color varies.  For just green figs like Verte or Paradiso or Atreano, my jam color is brown.  When I have black figs like Piedmonte or VdB or Black Maderia, the jam color is red.  I have a secret recipe and one tip that I will share is I always add a little brandy or liqueur to my jam....and cook it down slow.  When folks at the Regional farmer's market here in Charlotte taste my jam they all seem to like it a lot.  For half dried black Piedmonte figs, I use orange liqueur.  There is a lady from the UK that visits my booth every month and orders a case of my jam.  I call it my Heavenly Fig Jam.  She always ask for it by name.  The color is almost black, but it has a unique richness that's hard to beat.  I never buy the cheap liqueur.....always use the most expensive.  

You guys otta taste my Fig Chutney made with Jam Jar wine.  It is excellent with brie cheese and a cracker or with smoked turkey or duck!  I know I have about 3 or 4lbs of half dried Piedmonte figs in my freezer.  Gota make that Chutney this weekend!  For those who came to our Southeastern Fig Festival at my place this past summer....those figs stuffed with cheese and prosciutto came from my Piedmonte fig tree!

Oh my goodness Dennis. You are making me weep! Fig jam and fig chutney? Do you have any left? Can we trade for Daisys BT cuttings? I can't even imagine enough to keep me happy fresh let alone enough to freeze or can. What abundance. Very cool. Here's to having enough figs to share!or for pizza or jam! Cheers Jodi

Jodi, I'll be making the chutney this Saturday. If I have another shipping cooler, I will send you a jar of chutney. It won't be hot but it will be sweet and spicy!

Sounds great! Love sweet n spicy. I'm already imagining the smell and taste! I'll have to share it with my mom. She still makes all her own jam. Most beautiful colors too. Thx again Dennis! Cheers from AZ.