Fig jam anyone?

[Italianstallon99]

first full summer of having a few fig trees. Have 4lbs of figs so jam it is!!

[Italianstallon99]

Question, how much sugar do u guys add for 4 lbs of figs? Everyone on YouTube is different.

[Dave]

check out this post lots of info on Fig Jam if you are not going to be canning the jam just putting it in the refrigerator it's not that critical if you plan on canning the fig jam then you have be more precise on the amount of sugar to fig ratio Take a look at this post there is allot of good info http://figs4funforum.websitetoolbox....serves-5444106

[drew51]

I'm planning on making jam, but with dried figs. I had a commercial product at a party and it was one of the best jams I ever had. The flavor of the figs was so upfront, amazing! I doubt I will come close, but it convinced me to try with dried figs. I found a couple recipes that only call for 12 figs to 2 cups of dried figs, so a small batch can be made to test.
It should look like this when done.

[Dave]

let us know how you make out Andrew that looks real tasty A nice spread on crackers

[drew51]

It's a target to shoot for for me. I missed, mine is more brown, I made a small batch. I need to experiment more, and use all berry figs. Next year I hope to have enough figs to make fresh preserves too. Well I need to work on this one. the first recipe was a little boring. I will eventually develop my own. Like adding roasted hazelnuts, or spices, or just as is. We will see. I give my first effort a C+.

[Italianstallon99]

Thanks Dave!!

[Italianstallon99]

Ok so from what I read from a lot of different people I decided to go 4 lbs of very ripe figs and 2lbs of sugar. I'm going to slowly cook it down and see how it goes.

[Dave]

sounds perfect when were not canning for long term storage I always try to use less sugar

[Italianstallon99]

Low and slow, looks about done!!

[tinyfish]

Looks like it will be delicious.

I hope someday to have enough figs for my own jam.

[71GTO]

We just made some last night from a simple recipe online. I followed the sugar recommendation. My wife complained it was to much sugar. I didn't know you needed more to store it long term. What is considered long term? I'm going to read though that topic, but does anyone have a recipe meant for long term canning?

[CliffH]

The wife and I made fig jam for the first time this year. We also started with 4 lbs of figs. We added a pound of sugar, and it was plenty. I am actually thing about using less next time. I just want the fig flavor to stand out more. But then I am not really a sweets person.


CliffH

[drew51]

I make jam a lot, just not fig jam. Anyway besides sugar what is even more important is pH. If your jam/jelly/preserves have a pH of 4.5 or lower, the botulism bacteria cannot grow. Figs I think are more basic, but I have no idea? I have a chart of fruit pH values, but figs are not listed. For example blueberries have a pH of 3.1 to 3.4, so you don't need to add any sugar to can. If pH is above 4.5 you can pressure can to kill all spores. A water bath will not kill spores.
How to make jam more acidic, lemon, lime, vinegar, or powdered citric acid. Not saying to add a lot of any of these.
I saw a jam recipe at the pickyourown site that suggested 1/4 cup of lemon juice for 3-5 pounds of figs.
Here is the info, this site is pretty good, also one may look at the National center for official methods.

http://pickyourown.org/figs.htm

http://nchfp.uga.edu/how/can_02/fig.html

To me what is important is not the amount of sugar, but of acid, and final boiling times. Which is long! Holy Moly 50 minutes!

[lilfiggy]

Lil figgy holding out a piece of buttered toast "some pleaseeee".

[Dave]

GTO it's not that you need more sugar when canning its just that you have to be accurate to the recipe you are using

Heres a recipe we have been using for quite a while with great results its from the Certo company that makes the liquid fruit pectin its a fool proof recipe

[Dave]

Stallion how did your jelly come out?

[Darkman]

I know my mother used a lot of sugar. Not sure she measured just covered the whole thing in sugar. I think she layered and when the top was covered she stopped.

Is it ok to water bath figs or do you or should you pressure can them?

[Dave]

My mother was the same no recipes no cookbook it was all in there heads

[Dave]

Darkman we use the water bath method Jams and Jellies take a look at the Ball Canning jar site allot of good information

https://www.freshpreserving.com/waterbath-canning.html

[Darkman]

Thanks. Best I recall my mom (passed in 1984) used water bath. I don't think she owned a pressure canner. There are several recipes that never were written down and are now lost forever.

[Italianstallon99]

Amazing!

[Dave]

Good job Stallion a bottle of that and some Saltines and your good to go

[PA Figs]

I use very little sugar in mine so as not to lose the fig flavor. I made a batch this year with no sugar and just some honey. It was good, but the honey took away from the fig flavor as well.

[lilfiggy]

beautiful job you guys