Jam makers, does anybody have a recipe for fig jam or preserves without pectin? - fig jam recipe
I hate it when recipes you need all these extras do not really need, and you must be crazy to get all these things. Also do not think I really need pectin. I have a recipe that is not necessary that I'm online, but I thought I might try a little more.
Wednesday, December 30, 2009
Fig Jam Recipe Jam Makers, Does Anybody Have A Recipe For Fig Jam Or Preserves Without Pectin?
1 comment:
Fig jam
3 pounds fresh figs, washed, sliced
2 cups granulated sugar
Juice and finely grated rind of 1 lemon
Preparation:
In a large saucepan combine figs, sugar and lemon juice and zest. Bring to simmer over medium-low heat, stirring constantly there. Cover and cook for 1 hour, stirring occasionally there. Remove lid and let simmer, stirring, until mixture becomes thick. When the mixture is thick and begins to avoid constantly in motion to burn.
For a good gel, test a small amount into a cold plate: The bowl in the freezer for a few minutes, put a little of the mixture in his character and then back into the refrigerator for 1 minute. If a gel phase is also reached the surface of the fruit mixture is easy to fold when pressed with a finger.
While the figs to cook, prepare the jars and lids. Place the jars in a pot of boiling water for about half filled with water. Bring to a boil, reduce heat and keep the jars in water.
Put water into a saucepan and bring to a boil, reduceE to simmer and add a glass lid. Keeping in hot water until ready for use. Do not boil.
Fill jars with hot mixture of fig jam, so that a 1/2-inch space. Wipe the rims of the pots and son with a damp paper towel. Place lids on jars with tongs or a jar, then screw on magnet rings. Place on rack in hot water in the pot. Tides dissolved in water and with plenty of hot or boiling, so that the water level 1 to 2 inches above jars. Boil jars for 10 minutes.
Makes 4 glasses.
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