Ingredients for Fig Apple Jam
- Dried Fig
- Tart Apples
- Orange, Juice And Rind Of
- Lemon, Juice And Rind Of
- 1/2 cup water
- 3 cups granulated sugar
- 1/4 teaspoon salt
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How to Make Fig Apple Jam
- Prepare the fruit: Quarter the figs and peel, core, and chop the apples. Zest the orange and lemon.
- Combine fruit and zest: In a large bowl, combine the prepared figs, apples, orange zest, and lemon zest.
- Food processor or knife: Finely chop the fruit mixture using a food processor or knife. Aim for a roughly uniform texture, but don't worry about making it perfectly smooth.
- Initial boil: Transfer the fruit mixture to a heavy-bottomed kettle or large saucepan. Add 1/2 cup of water.
- Simmer: Bring the mixture to a boil over medium-high heat, then reduce heat to a simmer and cook for 10 minutes, stirring occasionally.
- Add sugar and salt: Stir in the 3 cups of granulated sugar and 1/4 teaspoon of salt. Mix well to combine.
- Simmer until thickened: Continue to simmer for 20-25 minutes, stirring frequently, until the jam reaches a setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger).
- Add fruit juice: Stir in the 1/4 cup of orange juice (or juice blend).
- Sterilize jars: While the jam simmers, sterilize your jars and lids by boiling them in water for 10 minutes.
- Fill and seal: Carefully ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes (or follow recommended processing time for your altitude).
- Cool and store: Allow the jars to cool completely. You should hear a popping sound as the jars seal. Store in a cool, dark place for up to a year.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
483g
Fat
0g
Carbs
44g
