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Recipe Carolyn’s Homemade Fig Jam

preserve recipe carolyn's homemade fig jam

If you have a fig tree in the garden, you will know first hand how much fruit can ripen all at one time. As figs become over ripe quite quickly, they do need to be consumed within a few days of harvesting. Aside from eating them ‘raw’, there are a number of delicious preserve options you might not have considered.

 One of our Magazine readers Carolyn, sent in her delicious (our mouths are watering) Homemade Fig Jam recipe, along with her steps on how you too can make this devilishly delicious jam.

“This recipe is originally from the 1951 THE SCHAUER – fruit preserving book and confectionary by Amy Schauer. 

It was brought by my mum for 7/6 and which I guard with my life lucky at 93 I have convinced my mum she doesn’t need it anymore.” – Carolyn

Ingredients for Carolyn’s Homemade Fig Jam

4 lb fresh figs   (1.8 kgs)

1 pint (600ml) water

1 cup vinegar

4 lb of sugar (1.8 kgs)

Method

1. Wash recycled glass bottles and metal lids (only use ones with metal lids), in hot soapy water. Rinse throughly and allow to drip dry. Once dry, place glass jars and metal lids onto a baking tray and put in an oven heated at 100-120 degrees for 10 or more minutes.

How to prep recycled bottles for preserves and jam aboutthegarden.com

2. I like chunky jam so I remove stalks from the fresh figs, leave the skin on and cut roughly into pieces.

3. Bring to the boil (fig, water, vinegar) than add warmed sugar allow to come to the boil again cook uncovered until thick and set.

4. Cool a teaspoon of jam in a saucer it check for correct consistency before bottling. I must admit that I don’t warm my sugar and have never had a problem. Try to get an even mix of fruit pieces and sauce in each bottle.

5. Get the hot glass bottles out of the oven (remember to use mittens or a cloth, they will be hot) and seal immediately in warmed bottles.

6. Label and date the bottles.

Serve with two (2) ingredient scones and cream! YUM

 recipe homemade fig jam with preserve and bottling tips

Carolyn's Homemade Fig Jam
Too many figs and not sure how to use them all? Try this delicious and quite easy homemade fig jam next time you're wondering what to do with all those figs!
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8407 calories
2162 g
0 g
5 g
14 g
1 g
4341 g
60 g
2106 g
0 g
4 g
Nutrition Facts
Serving Size
4341g
Amount Per Serving
Calories 8407
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 60mg
3%
Total Carbohydrates 2162g
721%
Dietary Fiber 53g
210%
Sugars 2106g
Protein 14g
Vitamin A
52%
Vitamin C
60%
Calcium
68%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 lb fresh figs (1.8 kgs)
  2. 1 pint (600ml) water
  3. 1 cup vinegar
  4. 4 lb of sugar (1.8 kgs)
Instructions
  1. 1. I like chunky jam so I remove stalks from the fresh figs, leave the skin on and cut roughly into pieces.
  2. 2. Bring to the boil (fig, water, vinegar) than add warmed sugar allow to come to the boil again cook uncovered until thick and set.
  3. 3. Cool a teaspoon of jam in a saucer it check for correct consistency before bottling. I must admit that I don’t warm my sugar and have never had a problem. Try to get an even mix of fruit pieces and sauce in each bottle.
  4. 4. Bottle and seal immediately in warmed bottles (heated in an oven at 100-120 degrees).
  5. 5. Label and date the bottles.
beta
calories
8407
fat
5g
protein
14g
carbs
2162g
more
About The Garden Magazine http://www.aboutthegarden.com.au/
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