FIG JAM RECIPE LOW SUGAR RECIPES
SUPER STRAWBERRY FIG JAM (LOW-SUGAR) RECIPE - FOOD.COM
Came up with this low sugar recipe after being overwhelmed by light & heavy syrups while canning whole figs. Lots of figs around here now - free for the picking as not too many folks eat them anymore (Whaaaat?). It has a bright fresh flavor - when DH taste tested he ate all the extra from the first batch (about a 1/2 cup overage). Ordinarily he is a taste & go kind of guy so I knew it was good. I use the extra pectin as I like a firmer set. Leave out the extra pectin if you want a softer set (low sugar pectin seems to set softer for me). I added the extra lemon juice (bottled for the standardized pH) for safety's sake. No point in making the stuff just to get knocked off by it. The lemon definitely enhances.
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 6 1/2 pints
Number Of Ingredients 9
Steps:
- Place figs and 1/4 cup bottled lemon juice in a 3 quart saucepan & bring to a boil. Simmer until figs fall apart easily when stirred, about 20 minutes.
- Add strawberries to figs, along with grape juice & the 3 T lemon juice - put the 3 T lemon juice in the one cup measure then fill with grape juice to the one cup measure.
- Sprinkle the pectin into the fruits & mix well to avoid any lumps.
- Bring the fig, strawberry, juice mix to a hard boil that can't be stirred down - watch & stir to avoid scorching.
- Add the sugar & bring to a boil. Boil hard for 3 minutes & then place in hot sterilized jars (I use the boiling water bath to sterilize the jars when they come out of the dishwasher).
- Lid & process 10 minutes for 1/2 pints & 15 minutes for pints.
Nutrition Facts : Calories 162, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 391.5, CarbohydrateContent 41, FiberContent 0.7, SugarContent 39.4, ProteinContent 0.5
BLUEBERRY AND FIG JAM-LOW OR NO SUGAR RECIPE - FOOD.COM
The figs can be placed in the food processor to crush by pulsing till mushy with some chunks. Using a candy Thermometer will help knowing the setting point, which is at 220 degrees. This has an optional Grand Marnier for a little extra treat.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 10-11 1/2 pint jars, 165 serving(s)
Number Of Ingredients 6
Steps:
- Mix the dry pectin with about 1/2 cup of sugar or other sweetener.
- Place the blueberries and figs in a heavy non reactive pot with the pectin mixture and cook to a full boil. Stirring often. Add the remaining sugar and bring to a hard boil for 3 minutes. Stir in grand marnier off the flame if using.
- Fill the jars to 1/4 inch head space. wipe any spilled jam off the top, seat the lid and tighten the ring around them.
- Place the boiling water canner covered by at least 2 inch of hot water and process for 5 minutes. Shut off flame, uncover and leave for 5 more minutes. Remove to a draft free spot and cool for 12-24 hours.
- Check for sealing and store out of direct light for 1 year.
Nutrition Facts : Calories 25.2, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.8, CarbohydrateContent 6.5, FiberContent 0.1, SugarContent 6, ProteinContent 0
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BLUEBERRY AND FIG JAM-LOW OR NO SUGAR RECIPE - FOOD.COM
The figs can be placed in the food processor to crush by pulsing till mushy with some chunks. Using a candy Thermometer will help knowing the setting point, which is at 220 degrees. This has an optional Grand Marnier for a little extra treat.
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Total Time 50 minutes
Calories 25.2 per serving
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Total Time 50 minutes
Calories 25.2 per serving
- Check for sealing and store out of direct light for 1 year.
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