Indulge in the golden delight of homemade fresh fig marmalade, a culinary symphony that captures the essence of summer's sweetness. With three tantalizing variations – classic, citrusy lemon, and aromatic ginger – this versatile spread promises a burst of flavor in every bite. Crafted with plump, juicy figs, each recipe offers a unique taste experience, from the traditional sweetness of the classic marmalade to the zesty tang of lemon and the warm, spicy notes of ginger. Whether you're savoring it on a warm piece of toast, dolloping it onto yogurt, or using it as a glaze for your favorite dishes, this homemade fig marmalade is a culinary treasure that will elevate your breakfast, brunch, or afternoon tea to new heights. Its vibrant color and enticing aroma will tantalize your senses, while its smooth, velvety texture and delectable flavor will leave you craving more.
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FRESH FIG FREEZER JAM
A recipe to make fresh fig jam with CERTO® pectin. No cooking!
Provided by hellomelissa
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 96
Number Of Ingredients 4
Steps:
- Mix sugar and figs together in a large glass or plastic bowl; set aside for sugar to slightly dissolve, stirring occasionally, about 15 minutes.
- Stir lemon juice and pectin together in a glass or plastic bowl. Stir lemon juice mixture into fig mixture until sugar is fully dissolved. Pour fig mixture into sterilized plastic canning containers, leaving 1/4 inch at the top. Cover containers and refrigerate or freeze.
Nutrition Facts : Calories 44.5 calories, Carbohydrate 11.6 g, Fiber 0.2 g, Sodium 0.2 mg, Sugar 11.3 g
FRESH FIG MARMALADE
This recipe appeared in the local paper a few years ago and the original recipe came from a woman named Bulah Baker. It is fabulous.
Provided by EggHeaven
Categories Lemon
Time 1h20m
Yield 3 pints, 96 serving(s)
Number Of Ingredients 5
Steps:
- Wash and drain the figs. Cut off the stems and coarsley chop. (The original recipe leaves the figs whole, but pierced with a fork.).
- Cook the water and sugar over medium heat until the sugar dissolves and the mixture comes to a full, rolling boil. Boil uncovered for 40-45 minutes over medium heat, stirring often. (Syrup should "sheet" from the back of a spoon.
- Pour figs, orange and lemon slices into the hot bubbling syrup. (The ratio is one cup sugar and one cup water to 2 cups figs.) Boil over medium heat, stirring gently, for 30-35 minutes. (The length of time depends on personal preference for thickness of the syrup.).
- Spoon into 3 pint-sized, sterilized canning jars, to within 1/4 inch from the top. Wipe the rims. Cover with metal lids and screw on the band. refrigerate or process for 10 minutes in a boiling bath.
HOMEMADE FRESH FIG JAM
This homemade fig jam recipe is made without pectin. The figs are combined with lemon juice and sugar and then simmered until they reach the gel stage.
Provided by Diana Rattray
Categories Jam / Jelly
Time 2h40m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest.
- Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.
- While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil, reduce heat, and keep jars in the water.
- Put water in a separate saucepan, bring to a simmer, reduce heat to low, and add the jar lids. Keep in the hot water until ready to use. Do not boil.
- After cooking the fig mixture for 1 hour, attach a candy thermometer to the side of the pan, making sure the tip of the thermometer doesn't touch the pan's bottom, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep it from scorching.
- Cook to 220 F and remove from the heat. Or, test a small amount on a very cold saucer by putting the saucer in the freezer for a few minutes, adding a little of the fig mixture on it, and returning the saucer to the freezer for one minute. When a good gel stage is reached (220 F), the surface of the fruit mixture will wrinkle slightly when pushed with a finger or teaspoon.
- Fill the prepared jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe the jar rims and threads with a wet paper towel. Place the lids on the jars using tongs or a jar magnet then screw on the rings.
- Place the jars on a rack in the hot water inside of the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring jars to a boil for 10 minutes.
- Using canning tongs, remove the jars and place them on top of a clean towel on a flat work surface. Listen for a popping sound, which indicates a good seal, and tighten the rings.
- Let the jars cool to room temperature and store in a cool, dry, dark place.
Nutrition Facts : Calories 59 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 14 g, Fat 0 g, ServingSize 4 cups (64 servings), UnsaturatedFat 0 g
FIG JAM
Fig jam is a perfect way to preserve a surfeit of this seductive fruit. The added touch here, beyond the fruit, sugar and lemon juice, is the small amount of balsamic vinegar, which intensifies the sometimes elusive flavor of the figs. This jam is wonderful stirred into plain yogurt.
Provided by Martha Rose Shulman
Categories jams, jellies and preserves, side dish
Time 3h30m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- In a large bowl, toss together chopped figs and half the sugar. Cover bowl with plastic wrap and refrigerate for 1 hour.
- Transfer figs and sugar to a small stainless or enameled saucepan. (The pan should not be more than twice the volume of the fruit and sugar mixture.) Over medium heat, bring to a boil, stirring with a heatproof rubber spatula. When mixture comes to a boil, scrape back into bowl and cover with plastic. Let cool, then refrigerate overnight.
- Scrape fig mixture back into the saucepan. Have a skimmer and a bowl of water handy. Place a small plate in the refrigerator. Bring fruit back to a boil over medium heat, stirring. When mixture comes to a boil, stir in remaining sugar, the lemon juice and the balsamic vinegar. Boil, stirring, until mixture is thick but not too concentrated, 10 to 15 minutes. Skim off any foam that rises, dipping the skimmer into the bowl of water to remove the foam.
- To test for doneness, remove plate from refrigerator and place a spoonful of the jam on it. Wait about 20 seconds and tilt the plate. The jam should only run slightly, and slowly. Boil a little longer if it seems too runny, but take care not to cook it until too thick. It needs to be spreadable.
- Transfer to a bowl or a sterilized jar. Cover and let cool, then refrigerate.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 0 grams, Carbohydrate 99 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 96 grams
HOMEMADE FIG MARMALADE
Use to make chef Pierre Schaedelin's Open-Faced Baguette with Fig Marmalade and Blue Cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Place sugar and 1 teaspoon water in a medium heavy-bottomed saucepan over medium-high heat. Cook until sugar is caramelized, 5 to 7 minutes. Carefully add vinegar and stir to combine. Add figs and cook, stirring, for 30 seconds. Let cook, without stirring, until figs begin to disintegrate, about 1 minute. Remove from heat. Marmalade can be kept in an airtight container, refrigerated, for up to 3 days.
Tips:
- Choose the ripest, freshest figs: Use figs that are plump and slightly soft to the touch. Avoid figs that are bruised or have signs of spoilage.
- Prepare the figs properly: Wash the figs thoroughly and remove the stems. Cut the figs into small pieces or slices, depending on your preference.
- Use a large pot or saucepan: As the marmalade cooks, it will need room to bubble and expand. A large pot or saucepan will prevent it from boiling over.
- Cook the marmalade until it reaches the desired consistency: The marmalade is done when it reaches a thick, spreadable consistency. This will take about 45 minutes to an hour of cooking time.
- Store the marmalade properly: Once the marmalade is cooked, pour it into sterilized jars and seal them tightly. Store the jars in a cool, dark place for up to a year.
Conclusion:
Fresh fig marmalade is a delicious and versatile condiment that can be enjoyed in many ways. It can be spread on toast, crackers, or scones. It can also be used as a glaze for grilled meats and vegetables. Or, it can be added to yogurt, oatmeal, or smoothies for a sweet and tangy flavor. With its beautiful color and unique flavor, fresh fig marmalade is a sure to be a hit with everyone who tries it.
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