Best Honeyed Fig And Blueberry Jam Recipes

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BLUEBERRY-FIG JAM



Blueberry-Fig Jam image

This delicious jam can be used on anything from toast to confections. In general, we use organic ingredients but use what you wish.

Provided by The Price Family

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 50m

Yield 12

Number Of Ingredients 6

¼ cup blueberries
2 cups quartered fresh figs
¾ cup white sugar
½ cup water
1 tablespoon lime juice
½ teaspoon balsamic vinegar

Steps:

  • Mash blueberries with a fork in a small bowl. Transfer to a 3 1/2-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar. Lightly pulse with an immersion blender until mostly smooth, with some chunks remaining for texture.
  • Place the pot on the stove over medium-high heat. Stir continuously as it comes to a boil. Reduce heat to low, and stir periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
  • When jam has thickened, remove from heat and allow to cool slightly, about 10 minutes. Pour jam into a clean jar with a hermetic seal. Allow to cool completely before refrigerating.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 17.3 g

BLUEBERRY JAM



Blueberry Jam image

Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!

Provided by Rita1652

Categories     Lemon

Time 50m

Yield 6 half pints

Number Of Ingredients 4

2 pints frozen blueberries
2 tablespoons lemon juice
1 (3 ounce) envelope 100% fruit pectin (Ball brand recommended)
5 1/4 cups sugar

Steps:

  • Thaw and drain blueberries.
  • Crush blueberries one layer at a time.
  • Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
  • Stir in Fruit Jell pectin.
  • Bring mixture to a boil, stirring constantly.
  • Add sugar, stirring to dissolve.
  • Return mixture to a rolling boil.
  • Boil hard 1 minute, stirring constantly.
  • Remove from heat.
  • Skim foam if necessary.
  • Preserve It-.
  • Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
  • Wipe jar rim clean.
  • Place lid on jar and tighten band, just until a point of resistance is met.
  • Process 10 minutes in a boiling-water canner.
  • Cool for 12 to 24 hours.
  • Remove bands.
  • Lids should be concave in middle.
  • Yield: About 6 half pints.

BLUEBERRY AND FIG JAM-LOW OR NO SUGAR



Blueberry and Fig Jam-Low or No Sugar image

The figs can be placed in the food processor to crush by pulsing till mushy with some chunks. Using a candy Thermometer will help knowing the setting point, which is at 220 degrees. This has an optional Grand Marnier for a little extra treat.

Provided by Rita1652

Categories     Lemon

Time 50m

Yield 10-11 1/2 pint jars, 165 serving(s)

Number Of Ingredients 6

4 cups crushed fresh figs
6 cups blueberries (frozen or fresh)
1/3 cup bottled lemon juice
4 1/2 cups sugar or 4 1/2 cups Splenda sugar substitute
1 3/4 ounces no sugar needed pectin
1/4 cup Grand Marnier (optional)

Steps:

  • Mix the dry pectin with about 1/2 cup of sugar or other sweetener.
  • Place the blueberries and figs in a heavy non reactive pot with the pectin mixture and cook to a full boil. Stirring often. Add the remaining sugar and bring to a hard boil for 3 minutes. Stir in grand marnier off the flame if using.
  • Fill the jars to 1/4 inch head space. wipe any spilled jam off the top, seat the lid and tighten the ring around them.
  • Place the boiling water canner covered by at least 2 inch of hot water and process for 5 minutes. Shut off flame, uncover and leave for 5 more minutes. Remove to a draft free spot and cool for 12-24 hours.
  • Check for sealing and store out of direct light for 1 year.

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