FIG APPLE JAM
Make and share this Fig Apple Jam recipe from Food.com.
Provided by Sharon123
Categories Apple
Time 45m
Yield 6 8 oz. jars
Number Of Ingredients 7
Steps:
- Put figs, apples, orange and lemon rinds through food processor or chop fine with knife.
- Place in heavy kettle.
- Add water.
- Boil for 10 minutes, reduce to simmer and cook 10 minutes more.
- Add sugar and salt.
- Mix well with spoon and simmer for an additional 20 minutes, stirring often.
- Add fruit juice; mix well.
- Pour into hot sterilized jars.
- Seal and keep in a cool place.
Nutrition Facts : Calories 513.1, Fat 0.5, SaturatedFat 0.1, Sodium 33.4, Carbohydrate 132.5, Fiber 5.6, Sugar 120.9, Protein 1.6
CALIFORNIA FIG AND APPLE JAM
If you've never made fig jam before, this Apple Fig Jam is a great place to start. Cook down the fruit and let the jam set-up.
Provided by [email protected]
Categories Breakfast
Number Of Ingredients 8
Steps:
- Combine the apples, fresh figs, grapes, dried figs, cardamom, cinnamon, vanilla bean paste and lemon oil or orange blossom water in a large saucepan or pot set over medium heat. Cook, uncovered, stirring occasionally, for 55 to 60 minutes, until the fruit softens and releases its juices.
- Remove from the heat, cool slightly and then run through a food mill or push through a fine-mesh sieve set over a bowl. Discard the solids. Use immediately or cover and refrigerate for up to 3 weeks.
Nutrition Facts : Calories 1698 kcal, Carbohydrate 442 g, Protein 12 g, Fat 6 g, SaturatedFat 1 g, Sodium 31 mg, Fiber 72 g, Sugar 344 g, ServingSize 1 serving
PECORINO ROMANO WITH APPLES AND FIG JAM
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Place a small saucepan over medium heat. Add the figs, simple syrup, and brandy. Bring the mixture up to a simmer. Turn off the heat and let sit for 10 minutes. Place the fig mixture and the hazelnuts in a food processor and blend, pulsing a few times, until pureed. Set aside.
- Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.
- Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve.
- In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
FIG JAM
Provided by Giada De Laurentiis
Time 38m
Yield 1 cup
Number Of Ingredients 5
Steps:
- For the jam:
- In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
- Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
- *Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using.
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