Fig Jam from Dried Figs
Morgans Fig Jam from Dried Figs
This not a home canning recipe which is why I made only a pint.
makes a pint and 4 oz.
1 cup chopped dried figs
1 ½ cup water
1/4 cup white sugar (more to taste)
2 cardamom pods or 1/8 tsp cardamom powder
1 Tblsp ground Chia seeds (or regular seeds)
1 Tblsp lemon juice
½ tsp vanilla extract
1/4 tsp cinnamon powder
1 Tblsp fresh ground ginger, or powder
To begin with, as you make this you can keep tasting it and adjust the seasonings to meet your taste. The same with the amount of water. It is really quite dense as it is being made.
1. Cut dried figs into thirds or quarters. Put into pan w/ 1½ cup water and turn to low for 5 to 10 min to make sure they rehydrate mostly. Be careful as they will really absorb the water and the sugar in them will burn.
2. Add the rest of the ingredients. Keep on low and stir often to prevent sticking and cook for 5 to 10 min. This is not Rocket Science as Mouse Toes often says.
3. Set aside to cool enough to go into the Vita Mix or a food processor where you will attempt to blend the mix, but you will have to add water as needed. As an aside Chia seeds will soak up a lot of the liquid. I mixed until I liked the consistence, like the jam in Fig Newtons. The fig seeds do not really grind down.
4. I put the Figgy mix back into the pan on low. I added a little water to my Vita Mix to try to get the sticky goo out of my Vita Mix. I put that liquid back into the Figgy mix.
5. I heated the Figgy mix to less than hot just to see if all was going well. After Dagney had about ten more taste tests I filled a pint jar with the mix, leaving behind about 4 oz for Dagney to taste more of and use the remaining in a marinade she was making during this process.
6. Set the jar on the counter to cool down before capping and putting into the fridge.
Note: Dagney has said for decades that she dislikes figs and Chia seeds, so when she started tasting this mix, and tasting, and tasting even more, I think it’s pretty safe to say she loved it.
This Figgy mix did not want liquid stirred into it, so be diligent and stir even more.
Also, This is such a dense jam that I think I know why there are no canning recipes for it. Error on the side of caution and just make a pint at a time and keep in the refrigerator.
It’s said you can use fig stuff on almost any food and in any way. Can’t wait to see. My next fig endeavour will be a fig and cranberry mix. Sounds awesome.
This tutorial is for informational purposes only. If you can this always adhere to safe canning guidelines, and for Pete’s sake use only canning recipes approved by the USDA. You can download the USDA Complete Guide to Home Canning, 2015 revision at Purdue University’s website for free:
Do not buy the guide at Amazon or any other site online except for the Purdue site. Most are reprinted in China, and there are nefarious changes in those books. If you would rather buy it than print it from Purdue’s site it will cost $19 plus shipping. Get it here:
To learn more than you ever thought possible visit the National Center for Home Food Preservation at: and spend time there, and have your printer at the ready.
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Homemade Fig Jam recipe | How to make Anjeer Jam #shorts #short
Homemade Fig (Anjeer) Jam recipe ❤️????
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This is soooo simple! And really delicious! I used this in my charcuterie board (tutorial coming soon)
You can use any other fruit too :)
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Measurements-
7-8 Figs
1/4 cup water
Squeeze of lemon juice
1/2 cup sugar
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#shorts #youtubeshorts #shorts
Lebanese Dried Fig Jam | Hadias Lebanese Cuisine, sun dried figs are available year round
The Lebanese Sun-dried figs are a is made of sun dried figs, that are available year round, sesame seeds, walnuts, pine nuts, anise seeds, mastic gum and sugar syrup. When combined with water, sugar, lemon juice, mastic gum, the dried fruit breaks down into a wonderfully aromatic, jammy consistency, really this is much better than the store-bought variety. Once you try it, you will never be satisfied with the commercial fig jam! A classic jam from the Lebanese Cuisine.
Making this lovely Lebanese Dried Fig Jam at home is easy enough for a regular indulgence, and guess what you can make this jam any time of the year, not just during the short fig season. Refrigerate and it keeps well for 2 months, for longer storage, place the extra jars in the freezer!
Ingredients:
1 kg. / 2lb. 4 oz. dried figs, stemmed and each cut into quarters
750 g. / 26.5 oz. / 3 cups sugar
5 cups water/ 1250 ml
1 teaspoon citric acid/ 2 tablespoons freshly squeezed lemon juice
200 g. /7 oz. walnuts, roughly chopped
½ cup pine nuts
1 teacup/200 ml white sesame seeds
1 espresso cup anise seeds
4 pieces of mastic gum, crushed with a pinch of sugar
Directions:
Pour the water, sugar, citric acid/ lemon juice and mastic gum in a large saucepan. Stir the mixture with a wooden spoon, place over high heat and bring to a boil. Reduce heat to low and simmer, uncovered, for 8 minutes. Drop the dried figs and the anise seeds in the sugar syrup and let it simmer (uncovered) for 30 minutes.
Meanwhile toast the sesame seeds: Place a dry (and free from any oil) pot over medium heat. Add the sesame seeds and stir regularly using a wooden spoon until the sesame seeds take on color, about 2-3 minutes. Remove from the heat and set aside to cool down completely.
To toast the walnuts: Heat a dry pot over medium heat. Add the chopped walnuts and cook stirring constantly about 2-3 minutes or until slightly changes color, toasting walnuts will bring out their earthy flavor. Set aside to cool down.
When 30 minutes have passed on simmering the dried figs in syrup, add the toasted sesame seeds, walnuts and the raw pine nuts. Stir well to fully combine the ingredients. Simmer for 1 more minute and set aside to cool down. Transfer to sterilized canning jars and seal tightly. Refrigerate.
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Fig Jam Recipe #shorts
Recipe:
Easy Homemade Fig Jam Recipe | No Pectin Needed!
This Homemade Fig Jam recipe is made with fresh figs, a touch of honey, a bit of lemon juice, and does not require additional pectin or gelatin. This easy, healthy, gluten-free and vegetarian fig jam recipe is great for breakfast on toast and biscuits, or served up on a cracker with goat cheese as a dinner party appetizer!
RECIPE:
INGREDIENTS:
1 lb. figs fresh*
¼ cup water
¼ cup honey or maple syrup
¼ cup coconut sugar, or regular sugar
1 Tbsp. lemon juice
Pinch of salt
1 tsp. vanilla
INSTRUCTIONS:
Wash figs and trim the stems.
Place figs in a large Nutribullet cup or in a large food processor with water. Pulse a few times until figs are mostly smooth with a few chunks left.
Add pureed figs to a medium-sized skillet over medium-high heat with honey, coconut sugar, lemon juice, and salt. Bring mixture to a boil and cook over medium-high heat for 2 minutes, stirring constantly.
Reduce heat to medium-low and let simmer for 10-15 minutes or until figs have reduced by half.
During the last 1-2 minutes add vanilla and stir to combine.
Let fig jam cool before serving or storing in smaller 4-ounce and 8-ounce mason jars.
Serve fig jam on toast, biscuits, or on gluten-free crackers with goat cheese and enjoy!
RECIPE NOTES:
Brown turkey figs, black mission figs, and Adriatic figs work great in this recipe.
Some fig varieties may be sweeter or less sweet than those used in this recipe (brown turkey figs) and the amount of sugar may need to be adjusted.
Fig jam will last in the refrigerator without canning for up to 3 months, or on the shelf for up to 1 year if canned using a water bath.
Website:
Dried fig jam recipe without sugar وصفة مربى التين المجفف بدون سكر
وصفة مربى التين المجفف بدون سكر
المكونات:
5 أكواب تين مجفف مقطع=500غ
2 كوب دبس التين=480مل
1 كوب جوز مفروم=110غ
3 ملعقة كبيرة سمسم محمص=24غ
2 ملعقة كبيرة يانسون=10غ
Dried fig jam recipe without sugar
Ingredients:
5 cups chopped dried figs = 500g
2 cups fig molasses = 480 ml
1 cup chopped walnuts = 110g
3 tbsp roasted sesame = 24 g
2 tbsp anise = 10 g