lantana
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Post by lantana on Jul 26, 2022 19:34:39 GMT -5
This year we moved to an older house that came with lots of mature plantings including a very productive 40-year old fig tree. I made a small batch of fig jam following a Christine Ferber recipe. She was called the jam fairy of France a few years ago. I think I overcooked the batch by a few minutes, and it went from the jam stage to the semi-taffy stage. It's an interesting result, but I'd like to do better the next time.
I would love to know any recipes you'd like to share for fig jam or other recipes using fresh figs.
Thanks!
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abigail41
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Post by abigail41 on Oct 6, 2022 5:23:55 GMT -5
We can tell you what we liked and what we didn't like. The ones we liked best were the simplest, most unadorned jars of fig jam, made with cut-up figs, sugar, and lemon juice from our tree, with nothing added. We found that figs must be cooked for a very long time in order for them to break down and thicken well. After that, the more you cook them, the more they thicken. This can be a good thing if it's what you're going for, but it tends to get rid of fig flavor. So, if you like the jam to be on the thin side, you'll have to start out with a lot of figs and a little sugar and perhaps watch the jam carefully so it doesn't overcook. If you want it thick, you should start with a little bit of figs and lots of sugar, and then cook it long and slow so it can develop lots of thickened paste. You'll probably have to skim the foam off the top as you do this and stir it well to keep it from sticking to the bottom of the pan. You may want to try all the tricks you'll find on the internet, such as making a foil tent or putting it in a slow-cooker. We haven't tried these ourselves, so we can't say if they help or not.
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Post by PattiA on Oct 6, 2022 8:02:15 GMT -5
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