Fig 20oz (567g) 24ea
Sugar 8 1/3oz (237g)
Fresh Lemon juice +zest 3.50oz (99g) 1 ea
Water 2 Cups
Pectin (optional depends on the figs)
15 Servings 60g per serving
Something you might not know about me is I’m a die hard Halo fan; I’ve read every book except this years books. I played heaps growing up and wished I played professionally. Two years ago I ranked 47th, but how they did the rankings was base on how many games you played. The number one spot was 230 games, and each game is 10 to 12 mins. I played 20 games; that was way more ideal.
Making the Jam
- Pull off the stems of figs
- Rough chop it so it breaks down quicker when to put into the blender
- Zest lemon and put to the side
- Slice lemon with knife and put to the side until needed
- Measure out sugar
- Grab a pot and drop in the figs
- Put in the pot zest, lemon juice, sugar
- Bring to a boil
- Once it has come to a boil put in the blender, do this until smooth, unless you want it chunky like me
- Once blended, pour back into the pot and have it on high heat
- How to tell it’s done, there are a couple ways I show in the video, but I’ll explain it here too.
- Check to see when it’s done with thermometer 116C ( 241F)
- Another way to check, this way is quick; using cold water and adding the jam in there to see it gels
- Another way which takes time. Put a small amount in a container and place in freezer
- Once You have done one of the three ways of checking your jam is done, put in a container cool done, you don’t have to do seal container, what jams are usually put in.
- Enjoy with breakfast or add to some sauces, or some soft cheese!
If you decide to have yours chunky like me
you will have to stay consistently at the stove, it is more likely you will burn it otherwise. Sometimes it’s best that you just blend it in the blender all the way through.
I wish I did that for this recipe because I didn’t like staying at the stove
It will get messy
The jam spits a lot. Meaning you will have to clean the stove, I show the example in the video
If you decided to use pectin
You have to remember that sugar is a preservative and when you add pectin to have it will be done and set up quicker will you allow mold to come and play.
Do I have to use figs?
Nope! My recipe you can change it to any fruit; strawberries, rhubarb, etc. Keep in mind fruits such as pineapple with high acidity you will have to add more sugar or reduce longer.
Can I use other Sugar
Yes, you can! But keep in mind regardless of what kind of sugar the bricks or gravity of the sugar will always end up the same.
Can I use this jam for other purposes?
Sure can! I’ve used in stews, sauces and curries and much more it depends on what you are in the mood for honesty.
How to do this for 25 to 1000 people
Well, this recipe already can do more than 15 people, so just double the recipe and use the same pot.
For doing this for 1000 people ok, most people won’t eat jam because of sugar. When I would do breakfast for 2000, I swear I would do a recipe for 200 to 400 people.
If you plan on doing this for high covers, just do it in Rondeau