Dried Fig Jam
The other day while sorting out the pantry, I found some dried figs which I had bought long time back from the store. They were gorgeous and smelled delectable. Dried figs are easy to store and keep well for very long time at room temperatures.
I love to munch on a few dried uncooked figs at breakfasts usually. They are sweet, cooling, nourishing, heavy fruit low in saturated fat and help fight Cancer as they contain many antioxidants. Dried figs are a good laxative, helpful for those with constipation and also helps lower blood cholesterol. It is a good source of minerals like calcium, iron, magnesium, potassium, fibre, copper and vitamin B6 and K. It has some anti-bacterial properties too. However figs should not be had in larger amounts at a time as they increase blood sugar levels quickly and can also cause diarrhoea.
This time I wanted to prepare a jam with these and went on with it. This is a preservelike spread and not a true preserve and must be refrigerated to avoid spoilage, because it contains a higher proportion of fruit to sugar and retain more fruit flavor. The jam was delicious and got prepared in less than an hour. I love the slight crunchy texture due to the seeds in the jam.
Dried Fig Jam
Ingredients:
- Dried Figs/Anjeer – 250 gms, stems removed and finely chpped
- Sugar – 1/2 cup
- Citric Acid – 1/4 tp
- Lemon juice – 1 tsp
- Water – 500 ml
Method:
- Add the chopped figs and water in a saucepan and bring to a boil, simmer and let it cook covered for 25 minutes until the figs are soft. Remove from heat and keep aside until cool.
- In a blender container, pour the contents of the saucepan and blend it till pureed.
- Pour this back into the saucepan and add the sugar, lemon juice, citric acid and let it cook for about 15 more minutes on medium heat or until it reaches a jammy consistency.
- Pour this into a sterlised dried glass jar with a tight lid and let it cool completely. Refrigerate to store.
Finish the jam within a month in order to avoid spoilage.
Luv,
Mona
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
June 2nd, 2008 at 6:18 pm
This looks wonderful Mona. I too love dried figs, infact I much prefer dried to fresh. Great post with good info. 🙂
There is something waiting for you at my blog. 🙂
June 2nd, 2008 at 7:09 pm
Of late, I’ve really been enjoying dried fruits. Thanks for yet another idea, as I always have some dried fruit on hand.
June 3rd, 2008 at 8:20 am
Sounds easy and quick! Nice blog:)
June 3rd, 2008 at 9:26 am
I don’t think I’ve had a fig- ever! The jam sounds good.
June 3rd, 2008 at 10:01 am
lovely jam…have never tried doing jam…will surely try out soon
June 3rd, 2008 at 10:36 am
Hi mona, lovely recipe ,as always you bring us something totally new and different !!
Dried fig jam seems soo good to me ….will surely give it a try!
June 3rd, 2008 at 12:25 pm
my figs never last that long. i gobble them up.. but jam would be too good, i am sure!
June 3rd, 2008 at 12:32 pm
Mona, you’re fig jam sounds wonderful and it’s great use of dried figs.
June 3rd, 2008 at 1:56 pm
I adore figs…your jam looks lovely, mona 🙂
June 3rd, 2008 at 3:41 pm
This looks beautiful Mona! and this is one jam that you can even mix in milk to make a nicce cool milkshake:) I think I’m gonna try it, nice way of preserving figs;)
June 3rd, 2008 at 7:31 pm
Looks very good! I have something waiting for you at my blog 🙂
June 4th, 2008 at 2:03 pm
Hi Mona…Fig jam looks nice…never heard of it..
June 6th, 2008 at 5:45 pm
what a beautiful photograph!
June 9th, 2008 at 1:31 pm
love figs though ,I’ve never tasted a jam this flavour…….. 🙂 . Looks yummy….
June 26th, 2009 at 3:03 am
Hi Mona,
Can I prepare strawberry jam following the same procedure?
Priya.
January 17th, 2011 at 1:58 pm
I’m making this as I type! Smells delicious already. Thanks for sharing the recipe.
January 27th, 2011 at 8:03 am
I make jams,pickles,dried fruit,and fruit botling as a hobby.I have four families ( my sons) and have pleasure in sharing my produce with them.I have a small garden that is very productive and use the outside walls to support an espalier system growing individualy in large pots I have 16 different types of fruit trees. all of my garden is watered useing a bore so no drain on our very short main water supply. fresh figs are very expensive in the local shops and my wife and I eat our fresh figs as they ripen so i thought i have made dried apricot jam why not try dried fig jam so thankyou for your recipe i intend to make some this weekend regards picklin pete
February 19th, 2011 at 5:30 pm
Just made this jam for the first time today and it is wonderful!
March 25th, 2011 at 3:00 pm
If you process it in a water bath can you keep at room temp? Or it still needs refrigeration?
Thanks!
JKM, I store all the homemade jams and jellies in the refrigerator just to be on the safe side.
March 30th, 2011 at 4:22 pm
So, I made it this past weekend. And I processed it in a Hot-Water-Bath — and the results were amazing! It is sooo delish (served it at a dinner party with the cheese course – goes amazing with chevre). And the water bath worked and it can totally stay at room temp when sealed. Thanks for a great recipe! So Good!
April 13th, 2011 at 12:08 pm
Thanks for sharing this recipe. I’ve been wanting to use some sort of home-made fig “jam” as a filling for cookies, but all the recipes I’ve seen so far called for red wine, apple juice, or orange juice which I feel will mask the flavor of the figs. I can’t wait to make this.