Fig Jam

Jen — Fri, 22 May 2020 07:14:25 +0000

This fig jam is easy to make and so delicious on fresh warm bread and rolls!

Last summer we finished our backyard and that included planting a few fruit trees. One of those trees is a fig tree and this spring we have been getting lots of figs. I honestly didn’t really know what to do with them so I thought, why not try jam?!?! It turned out to be a great choice as this is a delicious addition to fresh baked bread and rolls. I haven’t tried it yet but I could see this also being good on pork chops….I will have to give that one a try! I am currently following the autoimmune diet (AIP) to help get rid of more symptoms that were not going away just being gluten free. With that being said, I made this jam just using three AIP compliant ingredients, figs, honey, and fresh lemon juice. It is still wonderfully sweet and thickens beautifully!

In these photos I made this with 5 large figs but I have also doubled it and it still works great. Chop the figs into 1/4-1/2 inch pieces. Even though everything gets mushed while cooking, I like the smaller pieces so you don’t end up having so many big chunks of the skin in the jam. These photos don’t even show it cut up quite as small but I learned I like it better when it do. Add the figs, honey and lemon juice to a small saucepan. Bring to a boil over medium high heat uncovered.

Boil for about 10-12 minutes stirring frequently and smashing the figs against the side of the pan with the back of a wooden spoon. Once the figs really get boiling reduce the heat down if needed, just still keep it at a boil. Using a potato masher also helps mash everything up really well.

The jam is finished when it is thickened and the liquid has reduce by about half. Pour into a Mason jar and let cool on the counter. When cooled store in the refrigerator.

This is wonderful served on warm bread or rolls. This Irish Soda Bread is my favorite and is AIP compliant. I just make it without the raisins if I know I will be spreading jam on it.

When you have fruit trees you know you can get lots of fruit at once. These cute little tags are perfect for adding to Mason jars to give extra jam away as gifts. I just wrote on the tag with a fine point sharpie.

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Scalloped paper label tags

Wide mouth 8 ounce Mason jars

8 ounce regular Mason Jars

Gingham napkins

Here is your printable recipe!

Fig Jam

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This fig jam is easy to make and so delicious on fresh warm bread and rolls!

Author: A Fireman's Wife

Recipe type: Jam

Ingredients

5 large figs, cut into ¼-1/2 inch pieces
⅓ cup honey
1 tablespoon fresh lemon juice

Instructions

Add the figs, honey and lemon juice to a small saucepan. Bring to a boil over medium high heat uncovered.
Boil for about 10-12 minutes stirring frequently and smashing the figs against the side of the pan with the back of a wooden spoon. Once the figs really get boiling reduce the heat down if needed, just still keep it at a boil. Using a potato masher also helps mash everything up really well.
The jam is finished when it is thickened and the liquid has reduce by about half. Pour into a Mason jar and let cool on the counter. When cooled store in the refrigerator.

FIG JAM

perfect on fresh warm bread and rolls!!

Easy Homemade Strawberry Jam

Jen — Tue, 17 Apr 2018 08:24:12 +0000

If you have never made homemade jam before it can totally seem intimidating. This recipe is here to take the scary right out of it!! Strawberry season is upon us, or almost here for some, so I wanted to share my simple recipe so you know what to do with all those strawberries! This doesn’t require any canning and it makes a nice small manageable amount, one 16oz jar and one 8oz jar. We go through jam pretty fast around here so I just put both jars right in the refrigerator. You could always freeze one of the jars until you need it.

So I mentioned above this is simple…..and it totally is with just 3 ingredients! All you need is strawberries, sugar, and lemon juice. Strawberries have natural pectin in them that is released during the cooking process and the lemon juice will help the jam to set up. So no added pectin is needed. I love how homemade strawberry jam is so fresh and better than what you can buy in the stores.

I try buying organic as much as I can and I love how Costco usually has big cartons of organic strawberries. Or course if you are able to go strawberry picking at a local farm or grow them in your garden that is even better! Start by washing and removing the stems of the strawberries. Cut each strawberry in half, or quarters depending on how big it is, and put them in a large sauce pan.

Add your sugar and lemon juice and mix it all up.

Bring the mixture to a boil over medium high heat, stirring frequently.

Reduce heat and simmer, stirring occasionally. At this point I take my potato masher and gently mash up the strawberries. I like my strawberry jam to still have some chunks in it so I don’t fully crush them all up. You could take an immersion blender to it if you like your jam to be smooth.

Let the jam continue to simmer for about 60 minutes. The jam should start to thicken and drop from your spoon in thick drips.

Turn off the heat and ladle the jam into your jars. This canning funnel (affiliate link) totally makes life easier! Wipe the rims of your jars clean and then add on your lids. Let the jam sit on the counter for several hours or overnight until it is at room temperature. Your jam will continue to thicken during this time. Then store in the refrigerator for up to a month or keep a jar in the freezer until you are ready to use it.

This is so good on bread, toast, PB&J’s, pancakes, waffles, ice cream, or eating it right out of the jar….not like I ever do that.

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