Monday, March 19, 2012

Making More Jams

Recipe: Fig Jam


Remember what I told about homemade Jams in my first post on jams ?? If you don’t, let me remind you…. Try some homemade jam and you will never go back to the bottled ones…. Well, this post is a testimony of that.
I have decided to stick to homemade jams for good.
I don’t know how many of you out there have had Fig jams… if you haven’t, please do give it a shot, it’s really amazing. Well, I was first introduced to Fig jams after moving to Bahrain and could never have enough. Not only do they taste good, they are a real aid for a good digestion.
So when I decided to make more jam I had no confusions in deciding on the fruit…. Fig it was!

So here goes..

FIG JAM (approx fills a 450 ml bottle)


Fig – 3 cups quartered
Sugar – 1 ½ cup
Lemon/lime juice – 2 tsp


First place a plate in the freezer.

Place the lime juice and sugar in a heavy bottomed vessel and heat for 10 mins or until the sugar has completely melted.

Now add the quartered figs into this and continue cooking on low heat for around 20 mins, stirring constantly so as to avoid the sugar from getting burned.
The mixture would be boiling now and would have begun to thicken.

You will need your plate now. Remove from freezer and smear a little jam on the plate. Once the jam has cooled down, use your finger to draw a line through the jam to form a channel. If your channel stays then your jam is ready, and if the fluid flows back to close the channel then your jam requires more cooking.

Once the jam has cooled slightly pour into a sterilized jam bottle, seal and refrigerate.

Please find more details on how to get your bottles sterilized here.

I am sending this to the Kerala Kitchen event for March hosted by Prathibha of Cook Ezee