How Do You Make Fig jam?

Which Figs Do You Use To Make Fig Jam?

I found a nice video on YouTube filmed in Greece :

Bass has his recipe listed on a thread from a few months back here.  I bought some of his jam from him and have been enjoying it very much and am on my last year.

I use Turkish figs (white) or dried Calmirna (i think i spelled it wrong) figs found at Winco or Costco. Sunmaid has dried figs but it has preservatives.

Fresh figs:
Kadota..... and a mix of Mission figs

Jennifer

my mother in law makes one but i wouldnt give the recupe cause its too sweet.

i like that the figs stay whole in the jam and not crushed.

Many recipes on line, but also look at the large old classic cook books such as the Joy of Cooking in the jam section or any jelly and jam canning  book.

I use 2-3 cups of ripe figs, 2 cups of turbinado raw sugar, 1/4c lemon juice, 1/2c apple or white grape juice, a pinch of cinnamon, I let the mixture sit for several hours mainly to let the sugar dissolve and the figs to soften in the juices. The mixture is brought up to jelly making temperatures with pectin added per the instructions on the pectin box. Some folks potato mash the mixture others leave the figs whole , the boiling jelly process will partially break apart some of the figs, but its a personal choice.  I like using the small 4OZ quilted jelly jars, they look nice and  makes for a handy size for sitting or as a gift (and you get more jars in a single batch!)

You can get Bass's recipe here http://www.treesofjoy.com/content/fig-recipes

   I use my Ischia Green figs to make jam every year(usually put up 25 to 30 small jars, about 8oz.)...I found a real easy recipe on line for making strawberry-fig jam...I have tried a lot of other recipes, but this is my favorite...the lady's screen name is 'redberrychick43' and she has a lot of different recipes on Youtube...if interested, check her out...type in: redberrychick43 strawberry fig jam. 

52 recipes 

http://www.cooks.com/rec/search/0,1-0,fig_jam,FF.html

I like the strawberry/fig mix too, but use the classic pectin technique vs she uses the jello

Jack...when I first saw the jello added I had my doubts too...but after trying it once I was hooked...every Fall my family and neighbors beat a path to my door to get their jar...   :)  :) 

Although you can use dark or light colored figs for jam the recipe I use calls for fresh, ripe, light colored figs. Fig preserves are a traditional favorite around here and for those slightly under ripe Celeste figs are best.

Why slightly under ripe? 

as i heard real vanila sticks are a must.

Jack,
When you make fig preserves you want the figs to stay whole in a sugar syrup when finished. If they are dead ripe they have more potential to break up when cooking in the syrup.

The strawberry fig jelly made with jello has fooled many people. Lots of times people never know it has figs in it unless you tell them.

Hello Jennifer:
Can you please share your fig jam recipe using dried figs? I also had the opportunity to find those dried Calimyrna figs at Costco.
Thank you, Leon

I got to try this! Mmmm.. look good

Ill pm u mine

I'm looking forward to trying to make some lower sugar 'fig jam'. Slow cooked, sort of like apple butter. Just an idea in my head.

When I make the strawberry-fig jam (with strawberry jello) I cut the figs into 1/4's (no smaller) and even after it's cooked down, the chunks of fig pieces are clearly visible...and when it's in the jars and processed, you can still see the fig pieces, fig seeds, and fig skins in the glass jar, so there's no doubt as to what your eating....don't sell this recipe short...try it once and then make a decision.

Good recipe here

http://galgoni.com/ENG/Receptes/Melmelada.htm

Completely off the subject, but I like to take a salty cracker or a tea biscuit, spread cream cheese, a curl of prosciutto, and a dollop of fig jam. Always fun at parties.

when i was at mount hermon i bough tolive oil and i got afig jam that was put on a half cut aple.
it was good

I have been hooked on Bass's fig jam recipe.  I initially bought a few jars from him and boy is it good.  Then I made a few jars on my own, using his recipe, using dried Calmyrna figs from Trader Joe's. And I now have a jar of Bass's fig/walnut jam plus his fig/almond jam in my pantry because I want to do a taste test of his versus mine.  I plan to order some dried figs from http://www.nuts.com soon.  Anyway, Bass's recipe indicates you can use mastic or anise; I was out of both so I steeped some star anise and incorporated that.  I now have mastic back in stock at home.