do figs have high pectin

This homemade fig jam is made with fresh figs and is low in sugar. Made the old fashion method without any pectin or artificial flavorings and takes less than 30 minutes. A great addition to your jam collection.

Figs are in season now!! They come in plenty but the season is short. There is nothing better than homemade jam. And this is an easy fig jam recipe. Try it once and you will always be looking forward to making your next batch soon.

And don’t be intimidated by the thought of making jam. You don’t have to make big batches. You don’t have to can every jam you make.

Personally, I make one maybe two jars of each fruit. If you make different fruits as I then one jar of each is plenty. So, I never make large batches of jam and I never bother canning. I make small batches of many different flavors during the year. So my kids always have a variety from basic strawberry, peaches, apricot, mixed berries. See all my jam recipes here

On the other hand, figs are naturally low in acid and pectin, a carbohydrate found in the cell walls of fruit that, when heated, causes jams to set. Pectin requires acidity to set, so many fig jams call for the addition of citrus fruits, such as fresh lemon juice and/or lemon zest, or balsamic vinegar.

Creative ways to serve fig jam

• Fig and Cheese Board: Serve fig jam alongside a selection of cheeses like brie, camembert, or goat cheese. It pairs beautifully with the creamy texture and adds a sweet contrast.
• Fig Jam Glaze: Use fig jam as a glaze for meats such as pork tenderloin, chicken, or duck. Simply brush the jam over the meat before roasting or grilling for a sweet and savory flavor.
• Fig Jam Crostini: Spread fig jam on toasted baguette slices and top with goat cheese and a drizzle of honey for a delicious appetizer or snack.
• Fig Jam Salad Dressing: Whisk together fig jam, balsamic vinegar, olive oil, and Dijon mustard for a sweet and tangy salad dressing.
• Fig Jam Thumbprint Cookies: Make thumbprint cookies by pressing your thumb into cookie dough balls and filling the indentation with fig jam before baking.
• Fig Jam and Prosciutto Pizza: Spread fig jam on pizza dough, top with mozzarella cheese, prosciutto, and arugula for a gourmet pizza.
• Fig Jam Marinade: Use fig jam as a base for a marinade for chicken, pork, or lamb. Add ingredients like soy sauce, garlic, and ginger for added flavor.
• Fig Jam and Yogurt Parfait: Layer fig jam with Greek yogurt and granola for a delicious and nutritious breakfast or snack.

Pectin is an essential ingredient for jams, jellies, and preserves. Without pectin, our jams and jellies will not set. Pectin is naturally found in many fruit seeds and skins but can also be produced artificially. Commercial pectin is usually made from the fruit rind. Using artificial pectin can reduce the jam cooking time and give you a high yield but it lacks that intense flavor produced through longer-slower cooking by the natural production of pectin in jam.

All fruits have pectin. Some fruits have more pectin than others, like blueberries, apples, and other fruits. Especially in fig jam, you don’t really need any more pectin. Our grandmothers did not use any artificial pectin either. And yet, they’ve made us some amazing jams. Low-heat, slow cooking is the key to making a good jam because that’s when the pectin is naturally released.

Some figs like Calimyrna figs can supposedly peel because they have very thick skin but not the regular ones we buy at the supermarket. So no, you do not need to skin or peel the figs before cooking for jam. All you do is wash the figs clean, cut them in quarters, and add them to the pot.

Yes, you can clean, wash and chop the figs ahead of time and they will last in the fridge for a week. If you plan to make jam place the figs, sugar, and lemon juice in a glass or stainless steel bowl (Never use aluminum for marinades or macerating). Leave it in the fridge until you are ready to cook the jam. The advantage of the added time in the fridge works in favor of the jam by softening the fruit skins and making for a tender fruit jam.

No matter what jam you make there is so much you can do with it other than just spread it on toast. I often use jam in my macarons for a quick fruit filling. My kids love to help me make shortbread cookies so they can stick their thumb in the center and add jam. Also, nothing beats fresh homemade fried donuts filled with a jam that just melts in the mouth. These classic Linzer cookies are made every year for gifts. Appetizers with figs are a great combination of goat cheese and honey over puff pastry. Use them in your cheese platters.

Figs are really sweet, so if you ever looking for a no-sugar or low-sugar jam, fresh figs work a treat. And because they are so sweet on their own, pairing them with other seasonal fruits is great too. You can also use maple syrup or honey instead of sugar for sweetness.

Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.Save it for later. You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram. And, don’t forget to subscribe to my blog to receive new recipes by email.

Fig Jam – No Pectin (3 ingredients)

• ▢ 2 lbs (1 kg) Figs (ripe but firm )
• ▢ 1 lb (500 g) Sugar
• ▢ 2 tbsp Lemon juice

• ▢ ½ cup (120 ml) Orange juice
• ▢ 1 tsp Zest of lemon
• ▢ ¼ inch Ginger
• ▢ 1 Cinnamon stick
• ▢ 1 Star anise
• ▢ ¼ tsp Salt

• Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
• In a heavy bottom pan, combine the figs, sugar, salt, and lemon juice. Also add any or all of the optional ingredients (orange juice, cinnamon, ginger, star anise).Pro tip – The cinnamon and star anise can be removed when at any time depending on how strong you want the flavors to be.
• Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip – Boiling the jam is important as it releases pectin from the skin and seed in fruits.
• Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit – so you have a smoother jam-like consistency.Pro tip – Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
• Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip – The cooking time will depend on the quantity of the jam as well as the heat applied to it. Its ok to cook a little longer but there must be a simmer for the fruit to release pectin.

• Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. Pro tip – The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready.
• Set aside for 2 to 3 minutes. Then, test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. And if not, let the jam cook a couple of minutes more and test again.Pro tip – You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking.
• Alternatively, you can use a candy thermometer – the jam should reach 105 C / 221 F.Pro tip – I find the thermometer to be the easiest and fool-proof method to check for doneness.
• Optional – Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam. Pro tip – You dont need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine.
• Pour the jam into warm sterilized jars leaving 1/4 inch space from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
• Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid. Alternatively, use the lid with screw-on rings that come with the canning jars.

Easy Fig Jam Recipe – No Canning, No Pectin – EatSimpleFood.com

FAQ

How do you make fig jam thicker?

Do figs need to be peeled for jam?

How healthy is fig jam?

Is fig jam a laxative?

Are figs high in sugar?

Fresh figs contain some calories from natural sugar, but having a few figs is a reasonable, low calorie snack or addition to a meal. On the other hand, dried figs are high in sugar and rich in calories, as the sugar becomes concentrated when the fruits are dried.

Are figs high in calories?

The fig is a considered fruit with low calories and low glycemic index. Consumed fresh, it is a powerful source of important nutrients for the body, such as carbohydrates, fiber, potassium, manganese, magnesium, calcium and vitamins A, B1, B6, C and K.

Are figs healthy?

Figs — and their leaves — are packed with nutrients like copper and vitamin B6 and offer a variety of potential health benefits. Figs are a unique fruit resembling a teardrop. They’re about the size of your thumb, filled with hundreds of tiny seeds, and have an edible purple or green peel. The flesh of the fruit is pink and has a mild, sweet taste.

Does fig fruit extract lower glycemic index?

What’s more, a more recent study found that drinks containing high doses of fig fruit extract had a lower glycemic index (GI) than beverages with no fig fruit extract, meaning these drinks would have a more favorable effect on blood sugar levels ( 16 ).