Fig Jalapeno Jam Recipe 365 Recipes

FIG JAM

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.

FIG JAM

Steps:

• Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
• Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.

FIG-JALAPENO JAM RECIPE - (3.6/5)

Steps:

• In a saucepan, combine all ingredients. Stir well. Heat to a simmer over low heat. Simmer for 30 minutes uncovered, stirring occasionally. Cover and simmer an additional 30 minutes, stirring occasionally. If desired, mash slightly with a fork once jam is done. *Note: Make sure you use a spicy jalapeno. Some jalapenos taste like bell pepper and won't give this jam the kick you're looking for. - See more at: http://www.tasty-trials.com/2011/09/times-they-are-changin.html#sthash.esWdsPEa.dpuf