fig jam with skins or fig jam with no skins?

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striveforfreedom

Registered:1322497326
Posts: 437

Posted 1348172041	Reply with quote #1

We have been collecting figs a for a week now and have about 3 lbs. its time to start making fig jam already! The figs are all frozen frozen. Should I blanche them quickly to remove the skins or not? All advice, tips, tricks are welcome. Thank you in advance. __________________ Vince Russo Norwalk, CT Zone 7A Wish list - Any cuttings of the Col de Dames would be greatly appreciated. Thank you.

eden13

Registered:1340340693
Posts: 788

Posted 1348174225	Reply with quote #2

Depends on whether figs have thin or thick skin. __________________ Wish List: Col de Dame Negra and Gris, Noire de Caramba, Abicou Noire, Zingarella, Sultan, Dalmatie and any Yugoslavian(Bosnian, Serbian,Croatian...). Atlanta, Georgia Eden

landscapewitch

Registered:1289441117
Posts: 195

Posted 1348176819	Reply with quote #3

I usually leave the skins on. Another way is to set up a large jar or similar and layer the chopped up figs with some sugar. It macerates the figs and softens them. When you have enough, cook them up. Some figs are too sweet already and an accident that happened this year while pondering if I should add lemon juice to a batch of Adriatic was that the jam overcooked a bit which caramelized or browned the sugar and that is the best jam I ever have made. Tiny spoonfuls eaten while sipping fine Spanish sherry. __________________ Alexis Manor, Tx 8b Wish list - Yellow Neches, Persian White, Dalmatie, Berbera

pitangadiego

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Posts: 5,447

Posted 1348178151	Reply with quote #4

Skins are fine. They soften in the canning/jamming process, and a little substance to preserves is good, anyway. And a lot less labor intensive. __________________ Encanto Farms Nursery http://encantofarms.com http://figs4fun.com http://webebananas.com "pitangadiego" everywhere

striveforfreedom

Registered:1322497326
Posts: 437

Posted 1348186277	Reply with quote #5

Thank you Eden, Alexis and Jon. Skins on! __________________ Vince Russo Norwalk, CT Zone 7A Wish list - Any cuttings of the Col de Dames would be greatly appreciated. Thank you.

pitangadiego

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Posts: 5,447

Posted 1348192369	Reply with quote #6

Vince, if the skins become an issue, when you try eating the first batch, then next time you can remove them. __________________ Encanto Farms Nursery http://encantofarms.com http://figs4fun.com http://webebananas.com "pitangadiego" everywhere

nana7b

Registered:1297809004
Posts: 69

Posted 1348192943	Reply with quote #7

Vince, I've done it both ways. Taking the peel off is a lot of work. However, there is a certain elegance to preserves without the peel. It has a uniform texture dotted with the seed. On the other hand some like the mouth feel and texture of the skin pieces. My preference is the peel less. My work flow in making preserves go like this; 1. Pick fruit as it ripens but not too ripe. For me preserves out of really ripe figs do not taste as good. 2. If I am busy I place freshly picked fruit straight in the fridge for unto 3 days. 3. When I have time and there is a good volume of fruit I wash them, remove stems and cut off the eye end a little(tends to be a little hard), and quarter the fruit. 4. Place cut up fruit in freezer bag. Double bag it so as to prevent odors infiltrating the fruit. 5. Weigh the bag. Write the weight and date on the bag and put it away in the freezer. (if your recipe calls for a certain amount you can package at that weight) 6. When I have time, usually on a weekend, I thaw them in the fridge for one day. 7. Then I make the preserves and pressure can them as time allows. Then I get to enjoy a little bit of heaven! Home made fig preserves are just awesome! Its a bit of work but fully worth it. I share mine with relatives and friends during the holiday season. That's my Xmas gift to them. I make mine out of Celeste. __________________ Ruvan North Texas Looking for: Black Madeira

genecolin

Registered:1248866064
Posts: 1,542

Posted 1348197693	Reply with quote #8

We don't make fig jam, we preserve them whole with stem and skins using just ripe or almost ripe figs. Too ripe and they won't hold up to the cooking and stay whole. "gene" Celeste and Cajun Gold __________________ From the bayou, "gene" zone 9 Houma, La.

striveforfreedom

Registered:1322497326
Posts: 437

Posted 1348198827	Reply with quote #9

Thanks Ruvan and Gene for the tips. I will try them both ways and age a few in some grappa. Funny enough I have been picking them almost ripe anyways as when they are dead ripe the squirrels whom are feasting on a black walnut tree across the driveway do see the ripening figs for a treat. I find the garden hose on the mist setting hanging in the fig tree wards them off well but they are most brazen in the morning after the yard has been quiet all evening. __________________ Vince Russo Norwalk, CT Zone 7A Wish list - Any cuttings of the Col de Dames would be greatly appreciated. Thank you.

Herman2

Registered:1189809424
Posts: 2,625

Posted 1348232145	Reply with quote #10

You loose flavor if you remove skin,as a lot of flavor is in the skin.

Darkman

Registered:1325731541
Posts: 629

Posted 1348365645	Reply with quote #11

Quote: Originally Posted by genecolin We don't make fig jam, we preserve them whole with stem and skins using just ripe or almost ripe figs. Too ripe and they won't hold up to the cooking and stay whole. "gene" Celeste and Cajun Gold Hi Gene, That's the way my mother did it. She passed in 1984. I haven't had them that way since the last of her jars were gone. I hope next year I can make my own from her recipe. Gene do you pressure cook them or water bath? I can't remember how she did that. Thanks for the memory! __________________ Charles in Pensacola AKA Darkman Zone 8b/9a Winter of 09/10 low 19 Winter of 10/11 low 19 Winter of 11/12 low 29 Winter of 12/13 low 31 Winter of 13/14 low 19

Centurion

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Posts: 810

Posted 1348367551	Reply with quote #12

How about a recipe, Gene? We prefer them whole as well. Thanx __________________ Dave Verde Valley, AZ Zone 8

genecolin

Registered:1248866064
Posts: 1,542

Posted 1348368163	Reply with quote #13

Centurian, We are on vacation right now but will be home the coming week. I will try to get it together for you. Darkman, we don't pressure them and not quite a water bath. I'll explain when I get home. If you don't hear from me by next week end bump this thread as a reminder. "gene" __________________ From the bayou, "gene" zone 9 Houma, La.

striveforfreedom

Registered:1322497326
Posts: 437

Posted 1358530229	Reply with quote #14

Fig jam update. Here is the recipe I settled on. I did a 3lb batch but broke the recipe down to the per pound level to make scaling easier if others wish to try it. I intentionally went with a lower sugar recipe because I was afraid of the white sugar taste being too forward. 1 lb frozen figs (I literally picked, washed and ziplocked and tossed them in the freezer back in September 2012) 3/4 cup sugar 1 Tbsp Ball Real Fruit Pectin 1 tsp lemon juice zest of 1/4 small lemon (added in last 5 minutes) very very scant pinch of sea salt I quartered and cooked them down on a slow simmer in a thick bottomed stainless steel pot. Took about 45 minutes and I was stiring attentively. About 25 minutes into it I hit them with the stick immersion blender to break up any chunks and I am a spreader. Started testing consistency 30 minutes into it with the frozen teaspoon drip method. I left the skins on thanks to everyone's direction. Thank you all for offering your experience. Warning: When using a stick blender DO NOT TAKE IT OUT OF THE LAVA while it is still spinning down, I have some new freckles on my arm because of my haste. I knew not to do this but it was late and I wasn't thinking as all my attention was on the stirring. Next batch will try some orange zest. I had tried this exact same recipe with strawberries too (2lbs for $5 Driscolls) and it came out very good too. Very pleased with the results and the slow simmer low sugar method all in all. Our house smelled amazing that evening and following morning. __________________ Vince Russo Norwalk, CT Zone 7A Wish list - Any cuttings of the Col de Dames would be greatly appreciated. Thank you.

jenniferarino83

Registered:1335709464
Posts: 1,076

Posted 1358534328	Reply with quote #15

Preserves look good -Jennifer __________________ Jennifer A. Brown Wishlist: NONE Boise ID ZONE 5

Herman2

Registered:1189809424
Posts: 2,625

Posted 1358546240	Reply with quote #16

Very Important:No matter the recipe,--sugar should always be introduced ,about 10 minutes before end of being done. That is because if sugar is placed at the beginning,the fig jam will stick and burn,and you will,need to mix continuouselly.

Darkman

Registered:1325731541
Posts: 629

Posted 1358550454	Reply with quote #17

Quote: Originally Posted by genecolin Centurian, We are on vacation right now but will be home the coming week. I will try to get it together for you.<br /><br />Darkman, we don't pressure them and not quite a water bath. I'll explain when I get home. If you don't hear from me by next week end bump this thread as a reminder.<br />"gene" Thanks to all for the recipes! Hey Gene don't forget to explain that cooking method please. I now have 6 figs planted in the ground and about springtime I'll have another 7 ready. __________________ Charles in Pensacola AKA Darkman Zone 8b/9a Winter of 09/10 low 19 Winter of 10/11 low 19 Winter of 11/12 low 29 Winter of 12/13 low 31 Winter of 13/14 low 19

greenfig

Registered:1359790036
Posts: 3,183

Posted 1366849908	Reply with quote #18

I found the fig recipes from LSU but didn't want to create a new thread so I am adding it here: http://www.lsuagcenter.com/NR/rdonlyres/69DF3014-F313-4784-AFEB-EAAC4125406E/61880/pub3018LouisianaFigsLOWRES.pdf Enjoy! __________________ wish list: Violeta, Calderona. USDA z 10a, SoCal

javajunkie

Registered:1362970391
Posts: 1,523

Posted 1366850675	Reply with quote #19

Thank you all so much for the recipes! I've been trying to figure out how to modify some of mine for figs and now I don't have to. Can they be preserved in Brandy or other liqueur? Does anyone have a method for this? I was thinking it would be a fabulous topping for angel cake dessert. __________________ Tami SE Texas

genecolin

Registered:1248866064
Posts: 1,542

Posted 1366858544	Reply with quote #20

Greenfig thanks for adding your post to this thread as it allow me to see that I hadn't posted my method as I said I would. I will get with the wife tomorrow to make sure I don't skip anything and the I'll write it up. javajunkie, I found this method on the net. It looks good to me. From The Preservation Kitchen: Ingredients: 8 cups figs – washed, stems removed, halved or quartered 1 2/3 cups brandy 1 1/3 cups + 2 tablespoons sugar 3/4 cup + 1 tablespoon water Directions: Prepare jars according to manufacturer’s directions Prepare waterbath pot In a large pot combine brandy, sugar and water to a boil, reduce heat and simmer until sugar disolves Divide figs between jars Add brandy solution to jars, to 1/2″ headspace Wipe rims, put on lids, add bands and tighten until snug Process in hotwater bath 15 minutes starting the timer when the water returns to a boil Turn off heat and let jars rest in pot a few minutes Remove from water bath and allow to cool completely before storing. "gene" __________________ From the bayou, "gene" zone 9 Houma, La.

javajunkie

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Posts: 1,523

Posted 1366858842	Reply with quote #21

That looks delicious, thank you Gene. Won't the alcohol be destroyed in the cooking process though or will it still be potent? __________________ Tami SE Texas

striveforfreedom

Registered:1322497326
Posts: 437

Posted 1366894586	Reply with quote #22

Good point Tami. Yes, I believe that some of the alcohol will evaporate at 172 degrees but since the container is fairly closed and there is no large evaporative surface most should stay right in the jar where you want it. :-) __________________ Vince Russo Norwalk, CT Zone 7A Wish list - Any cuttings of the Col de Dames would be greatly appreciated. Thank you.

genecolin

Registered:1248866064
Posts: 1,542

Posted 1366899472	Reply with quote #23

Tami, yes some or all of the alcohol will boil out but the flavor will remain if it is done in a pressure cooker or water bath. But being that it is being preserved in sugar and the figs have a large sugar content you can safely process them without the pressure or water bath. You need to cook the figs thoroughly preferably whole for 30 to 45 minutes. Sanitize jars and lids in boiling water, not just with boiling water, put the cooked figs in the still hot jars, add the brandy, fill jar to 1/2 inch of the brim, making sure the the sealing edge of the jar is clean of liquid, put on the lid and screw tight. Invert the jars on a towel and cover with another towel. The heat will soften the seal causing an airtight seal and a vacuum as it cools. The lids will pop shut as they cool. You now have the brandy still in the jars. This is the same way we do our regular whole fig preserves. Never have had a seal fail or a jar spoil in doing it that way for over 40 years. Bacteria or fungi can't grow in the presence of that much sugar and I would think that the brandy would be an added plus. "gene" __________________ From the bayou, "gene" zone 9 Houma, La.

Darkman

Registered:1325731541
Posts: 629

Posted 1366904036	Reply with quote #24

Thanks Gene, As soon as I get enough figs I'll be sure to try that. __________________ Charles in Pensacola AKA Darkman Zone 8b/9a Winter of 09/10 low 19 Winter of 10/11 low 19 Winter of 11/12 low 29 Winter of 12/13 low 31 Winter of 13/14 low 19

javajunkie

Registered:1362970391
Posts: 1,523

Posted 1366920585	Reply with quote #25

Oh Gene, that sounds wonderful and will preserve the brandy. I can't wait to try it. I wish my hubby could do things like this. Thanks :) PS...I'm not usually a sot but for this recipe I might be..haha __________________ Tami SE Texas

noss

Registered:1244523274
Posts: 2,122

Posted 1366954489	Reply with quote #26

Has anyone tried this recipe with the brandy, but used Rum, light, or dark? noss __________________ noss/a.k.a. Vivian Lafayette, LA Zone 9a Wish List: Col de Dame Blanc, Col de Dame Noir, Scott's Yellow, Tony's Brown Italian, any other fig that is good in the rain/humidity and has a real figgy flavor.

Darkman

Registered:1325731541
Posts: 629

Posted 1366986341	Reply with quote #27

Noss, I was thinking that way too. Maybe Vodka or Tequila. I'd think you want to use the higher quality stuff though. Maybe it wouldn't matter. Anyone for Crown Royal figs????? How bout a little Jack N Figs??? __________________ Charles in Pensacola AKA Darkman Zone 8b/9a Winter of 09/10 low 19 Winter of 10/11 low 19 Winter of 11/12 low 29 Winter of 12/13 low 31 Winter of 13/14 low 19

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