Best 2 Fresh Lavendar Fig Jam Recipes

Indulge in a culinary journey that harmonizes the delicate flavors of lavender and figs. Fresh Lavender Fig Jam captivates with its vibrant purple hue and the perfect balance between sweet and savory notes. As you spread it on your morning toast or pair it with a cheeseboard, the jam's floral aroma and subtle hints of citrus will transport you to a Provencal summer.

This versatile jam is just one of the many delightful recipes featured in this article. Discover the secrets of Lavender Fig Shortbread Cookies, where buttery shortbread dough embraces a luscious filling of lavender-infused fig jam.

For a refreshing twist, Lavender Fig Soda transforms ordinary sparkling water into an extraordinary beverage, infused with the essence of lavender and figs. Its delicate sweetness and subtle floral notes make it the perfect accompaniment to any occasion.

Explore the culinary possibilities of lavender and figs with these enticing recipes. From the classic jam to the innovative soda, each creation captures the essence of these two natural treasures.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE FRESH FIG JAM

Homemade Fresh Fig Jam image

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

Ingredients

3 pounds fresh figs (ripe, washed, quartered, stems removed)
2 cups granulated sugar
1 lemon (juice and finely grated zest)

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 image

Provided by Giada De Laurentiis

Time 38m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup sugar
1/2 cup water
12 dried black mission figs
3 tablespoons brandy or apple juice
1/2 cup hazelnuts, toasted * see Cook's Note

Steps:

For the jam:
In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
*Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using.

Tips:

For the best flavor, use fresh figs that are ripe but still firm.
If you don't have fresh lavender, you can use dried lavender. Just be sure to use about half the amount, as dried lavender is more concentrated.
You can use any type of sugar you like in this recipe. However, I recommend using a light-colored sugar, such as white sugar or granulated sugar, so that the jam doesn't get too dark.
If you want a thicker jam, cook it for a longer period of time. Just be sure to watch it carefully so that it doesn't burn.
Once the jam has thickened, remove it from the heat and let it cool for a few minutes before pouring it into jars.

Conclusion:

Fresh lavender fig jam is a delicious and versatile condiment that can be enjoyed on toast, scones, or even ice cream. It also makes a great gift. If you're looking for a unique and flavorful jam to try, I highly recommend giving this recipe a try.