Best 4 Fig And Peach Jam Recipes

FIG JAM

Steps:

• Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
• While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
• Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

FAST LATE-SUMMER JAMS

Steps:

• Combine ingredients for any of the jams in a small-to-medium saucepan; fruit should be at a depth of a couple of inches. Bring to a boil over medium heat. (You might have to add a tablespoon or two of water to the figs, but hold off until you see how much of their own liquid they produce.)
• Adjust heat so mixture bubbles steadily. If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning. Cook, stirring occasionally, until mixture is liquid but thick. Figs will take the least time, peaches the longest.
• Cool and refrigerate mixture; all will thicken as it cools. Store, refrigerated, for up to a week. Remove vanilla bean or cinnamon stick before serving.

PEACH FIG JAM

Steps:

• Slice or chop peaches and figs.
• Add all ingredients to a large saucepot or Dutch oven.
• Slowly bring the mixture to a boil over medium heat, stirringuntil the sugar has dissolved.
• Increase temperature to medium-high. Boil gently, stirringoften, until thickened or until jam reaches 8 degrees above boiling point (usuallyabout 220 degrees).
• Remove from heat. Ladle hot jam into prepared jars, leaving ¼inch head space.
• Wipe the lip of each jar with a damp paper towel and topwith two-piece lids.
• Process in water bath for 10 minutes. Remove and let coolcompletely.

DRUNKEN FIG JAM

Steps:

• Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).
• Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
• Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.
• Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.