No Pectin Fig Jam-Preserves2014-09-15
- Yield : About 1.5 cups
- Servings : About 80
- Prep Time : 2:00 h
- Cook Time : 60m
- Ready In : 12:00 h
This information is per serving.
Calories from Fat1
Serving Size:1 tbsp. (15 ml)
No Pectin Fig Jam-Preserves is a simple recipe for homemade fig jam or preserves with up to 30 percent less sugar and calories compared to national and store brands.
The difference between jams and preserves is whether the fruit is whole or sliced. Both terms are used interchangeably.
Using ripe, juicy figs requires less sugar, but you can adjust the amount of sugar to taste. If you use figs that are not fully ripened, increase the amount of sugar to 1 cup per pound of figs or other fruit. Begin with 3/4 cup of sugar per pound and then add sugar, if necessary, after the figs have simmered for at least 30 minutes.
Blueberries, strawberries, peaches, and other fruits can be substituted for figs. Adjust amount of sugar depending on the fruits sweetness. You can also omit the Amaretto or brandy if desired.
You can store unopened jars of fig preserves in the refrigerator 4 months or longer or freeze 2 years or more without using a water bath.
Preserves made using hot water bath canning can be stored without refrigeration 2 or more years.
This recipe is for refrigerated/freezer storage. Steps for hot water bath canning are not included.
Refrigerating or freezing is required to prevent spoilage.
Most Italians peel figs before eating them. Many Americans and most fig jam recipes do not remove the skin which may explain why so many Americans do not like figs. Ripe figs peel easily whereas it can be next to impossible removing the skin from partially ripened figs without trimming it off using a knife.
The skin of Black Mission figs has a leathery texture and contains a sticky sap that irritates the mouth and skin. Peeling removes both and produces golden color preserves.
Green figs can be eaten with or without the skin. The texture is less leathery, but it can still contain the irritating sap.
One pound (0.45 Kg) of fruit yields about 1.5 cups of jam.
- Preheat glass jar in your microwave oven 45 to 60 seconds on high power to partially sterilize and to prevent breakage. Jars will be hot so handle with care using a clean cloth.
- Depending on your burner heat output and moisture in the fruit, simmering time can take 2 hours or more especially for large batches. Be patient and you’ll be rewarded for your efforts.
As the preserves thicken, stirring during the final 30 to 60 minutes can cause it to erupt like a volcano and cause severe burns. Use a long handle spoon and stir with caution or wear gloves.
- Fresh fruit: figs (peeled), strawberries, blueberries, peaches (peeled), other berries, cleaned and cut
- For every 1 lb. (450 g) of fruit add:
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons (30 ml) lemon juice or 1/2 tsp (2.5 ml) citric acid dissolved in 2 tbsp. of water.
- 1 to 2 tablespoons (15-30 ml) Amertto or Brandy (optional)
Method of Preparation
In a heavy bottom stainless steel 4 to 5 qt/l pot, combine all ingredients and let it stand a room temperature about 1 hour.
Bring the fig/fruit mixture to a boil on medium high heat. Reduce heat to low, and simmer uncovered, stirring occasionally, 50 to 60 minutes or until thickened.
Cool preserves 30 to 60 minutes and fill clean glass jars to within one-quarter inch of the rim. Cover and refrigerate or freeze.