JAM PRINT COOKIES RECIPES

Name: Fig jam
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 2 x 500ml jars
Ingredients: 1kg ripe figs , quartered; 1 large orange , zested; 400g granulated sugar; 1 lemon , juiced, plus strips of zest, to serve (optional)

FIG JAM RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Fig jam recipe - Recipes and cooking tips - BBC Good Food image

Give the gift of homemade fig jam to family and friends. It's the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt

Provided by Esther Clark

Categories Condiment

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield Makes 2 x 500ml jars

Number Of Ingredients 4

Ingredients

1kg ripe figs , quartered
1 large orange , zested
400g granulated sugar
1 lemon , juiced, plus strips of zest, to serve (optional)

Steps:

Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.

Nutrition Facts : Calories 49 calories, CarbohydrateContent 11 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 1 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.02 milligram of sodium

BLUEBERRY JAM RECIPE - BBC GOOD FOOD

Blueberry jam recipe - BBC Good Food image

Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time

Provided by Esther Clark

Categories Condiment

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield Makes 2 x 500ml jars

Number Of Ingredients 4

Ingredients

800g blueberries , washed
500g granulated sugar
1 vanilla pod , split lengthways
1 large lemon , juiced

Steps:

Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any scum that has formed on the top with a spoon and discard.
Test the jam is set by spooning a mound onto your cooled plate. Put into the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.

Nutrition Facts : Calories 28 calories, CarbohydrateContent 7 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 0.1 grams protein

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Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars – this allows the fruit to settle so it doesn’t sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

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Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.

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Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.

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