Best Spicy Fig Orange Microwave Jam Recipes

Spicy Fig Orange Microwave Jam image

Provided by Antifreesz

Categories < 60 Mins

Time 55m

Yield 16 ounces

Number Of Ingredients 10

1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)
1/2 cup orange, seeded peeled diced
1 1/2 cups sugar (reduce if you want, though it won't set as well)
1 1/2 teaspoons orange peel, grated
3 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon butter
2 (8 ounce) canning jars

Steps:

Place the ingredients in a large ceramic or glass bowl or casserole (a 2-quart Pyrex measuring cup works great), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.
Place in microwave.
You will cook the fruit mixture on the high setting for approximately 15 minutes.
As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir.
Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous.
If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is.
If it is runny, cook it a couple minutes more.
You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done.
If you use a large Pyrex measuring cup, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.

SPICY FIG ORANGE MICROWAVE JAM image

Number Of Ingredients 10

1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)
1/2 cup seeded, peeled orange, diced
1 1/2 cups of sugar (reduce if you want, though it won't set as well)
1 1/2 teaspoons grated orange peel
3 Tbsp lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon butter
2 (8-ounce) canning jars

Steps:

1 Place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart pyrex measuring cup), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar. Place in microwave. You will cook the fruit mixture on the high setting for approximately 15 minutes. As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous. If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is. If it is runny, cook it a couple minutes more. You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done. If you use a large pyrex measuring cup as we have done here, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups. 3 Pour out the jam into jars, leaving 1/4-inch of headroom from the top of the jars. If you want to keep your jam in a cupboard, then use sterilized jars (heat them in the oven at 200°F for 10 minutes). If you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do.

Spicy Fig Orange Microwave Jam image

Provided by @MakeItYours

Number Of Ingredients 10

1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)
1/2 cup seeded, peeled orange, diced
1 1/2 cups of sugar (reduce if you want, though it won't set as well)
1 1/2 teaspoons grated orange peel
3 Tbsp lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon butter
2 (8-ounce) canning jars

Steps:

Place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart pyrex measuring cup), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.
Place in microwave. You will cook the fruit mixture on the high setting for approximately 15 minutes. As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous. If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is. If it is runny, cook it a couple minutes more. You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done.
If you use a large pyrex measuring cup as we have done here, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.
Pour out the jam into jars, leaving 1/4-inch of headroom from the top of the jars. If you want to keep your jam in a cupboard, then use sterilized jars (heat them in the oven at 200°F for 10 minutes). If you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do.