Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, fig jam. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
The jam is actually pretty good. It's still too figgy for me, but I know some fig-loving people who adore the stuff. And when combined with a bunch of peanut butter and smashed between some bread, it's actually kinda good.
Fig jam is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Fig jam is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have fig jam using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Fig jam:
- Take 1 Kg dried fig
- Prepare 500 grams granulated sugar
- Make ready 2 tablespoons lemon juice
- Prepare 1 spoon honey
- Make ready 2 cups water
Cooked down, they make a marvelous jam that intensifies that sweetness. Fig Jam I have had a love of figs ever since I had an amazing appetizer that used a combination of them with blue cheese and prosciutto. Since then, I created this fig jam and have used it as a glaze on our Easter ham, smeared it on a bagel with cream cheese and dolloped on pizza. &mdashMonica Keleher, Methuen, Massachusetts My neighbor told me that her mother used to make fig preserves with lemon thinly sliced in them so after making this recipe I gave her a jar of them with a pan of hot biscuits straight from the oven. This easy, healthy, gluten-free and vegetarian recipe is great for breakfast on toast and biscuits, or served up on a cracker with goat cheese as a dinner party appetizer!
Instructions to make Fig jam:
- Boil the sugar, water and lemon until thick
- You might need to add more water depending on the type of figs.
- Before the fig becomes thick and sticks together, add a tablespoon of natural honey, almonds and walnuts as desired
- Leave for about ten minutes on low heat.
- Let the jam cool and store in jars.
- Made by: Rania Issa
For a chunky jam, gently mush large pieces of figs with a fork or potato masher; for a smoother jam, process in a food processor. Spoon jam into jars, leaving ¼ inch space and close with lid. Let cool to room temperature, then refrigerate. Fig preserves are better when they are not bland! Did not have extra lemon juice so just used my last lemon and sliced thin.
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