Seedless Fig Jam (Small Batch Recipe)

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Seedless Fig Jam (Small Batch Recipe)

This Seedless Fig Jam is an easy way to preserve figs that is not only delectable spread on toast or used to make sweet treats, but equally great in savoury dishes, especially with cheese. The small batch recipe can easily be scaled up if needed and by sieving out the seeds and skin, the texture is smooth and delicious.

5 from 2 votes

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings ml (approx)

Author Chloe

Equipment

Measuring Spoons

Chopping Board - Plastic

Ingredients

500 g Ripe Figs
350 g Sugar
2 tsp Lemon Juice
200 ml Water

Instructions

Pop two ceramic or china plates into the freezer.
Prepare and sterilise your jars or container for your jam. How you chose to do this is up to you. Further details are provided in this recipe post.
Rinse and dry just slightly more than 500g Fresh Figs.
Use a sharp knife to slice off the top of the fig. Slice enough to reveal the soft flesh inside. Discard the tops then cut the rest of the figs into small pieces.
Put the cut figs into a large saucepan along with 350g Sugar and 2 tsp Lemon Juice.
Cook over a medium high heat until the figs have fully softened and the sugar is fully dissolved. You will want to keep stirring regularly while this is happening.
Tip the cooked figs into a heatproof jug or bowl. Make sure it is big enough to prevent anything from splattering out when being blended. You should also be very careful when doing this as the fruit will be very hot.
Blitz the fruit really well until as smooth as possible. I prefer to use a stick blender but you can use any blender or food processor.
Sieve the puree back into the saucepan. Use a spatula to push the pulp through the sieve.
This will take a few minutes but have patience as this is how we get a smooth jam. You should be left with a fairly dry bit of seeds left in the sieve. Don’t forget to wipe the underside of the sieve into the pan.
Put the pan on a medium heat, and add 200ml Water.
Stir well as the mixture warms and allow the jam to come up to a rolling boil.
Allow the jam to boil for 9-10 minutes or until the jam reaches the 105c or 225f. You can give it a gentle stir and scrape of the sides and bottom every minute or so to keep things even.
Take the jam off the heat and take one of your very cold plates out of the freezer. Use a small spoon to dollop a small amount of jam onto the plate. Leave it for 1 minute and then push the jam towards the centre of the dollop. If you get wrinkles, the jam is ready.
If you don’t, put the pan back on the heat for another minute.
Repeat the cold plate test as many times as is needed. Make sure to clean and put your first plate back in the freezer in case you need it again.
Carefully pour the jam into your prepared jars or container.
Seal and leave to cool or continue the canning process if you have chosen to.

Nutrition (Approx)