Fig Sesame Jam Recipes

FIG-SESAME JAM

Steps:

• Simmer sugar and water in a large heavy saucepan, stirring, until sugar is dissolved. Gently stir in figs, zest, and lemon juice and simmer, uncovered, stirring occasionally, until thick and syrupy, 1 3/4 to 2 hours. Gently stir in sesame seeds.

FIG JAM

Steps:

• Place the figs in a large pot or a Dutch oven and add the water. Cover and bring to a boil over medium-high heat, then decrease the heat to medium-low to maintain a gentle simmer. Cook until the figs are completely soft and tender, about 15 minutes.
• In a food processor fitted with the metal blade or in a blender, purée the figs and their cooking liquid (if using a blender, don't fill the jar more than halfway, as the hot liquid might burst through the top when the blender is turned on). Or, pass the figs through a food mill.
• Return the purée to the pot. Stir in the sugar and lemon juice. Cook over medium heat until thickened, stirring constantly to prevent the mixture from burning on the bottom, until the jam is thick appears slightly jelled. (Because figs are low in pectin, the wrinkle test, page 256, won't work with this jam.)
• Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
• Storage
• The jam will keep for at least 6 months in the refrigerator.
• Variation
• Before ladling into jars, stir in 1/2 cup (80 g) coarsely chopped Soft-Candied Citrus Peel (page 253) made with lemons.

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 AND BALSAMIC JAM

Steps:

• Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, keeping a chunky consistency, until the jam reaches 220 degrees F. Remove from the heat.
• Remove the sachet and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.