Fig Jam

Tags

bagel sandwich, breakfast sandwich, Fig jam, Figs, jam, Mascarpone cheese

Enjoy a sweet breakfast when Serve the figs jam with thick cream or mascarpone.

Figs “the native middle eastern ancient fruit” which is becoming more popular in many countries. Figs are among the richest plant sources of calcium and fiber, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. Figs have a laxative effect and contain many antioxidants. In one study, a 40-gram portion of dried figs (two medium size figs) produced a significant increase in plasma antioxidant capacity

However, the homemade fig jam does not take long to prepare and you can be sure of it’s quality. It’s also gratifying to carry on the tradition. For many, jam making nurtures pleasant emotions. If you crave something sweet, a teaspoonful of homemade jam is comforting and satisfying.
Many flavors can be added to the figs jam, some of the most spices used is fennel, anise, and cinnamon.
To make the jam last for along time, it needs the same weight of sugar as of figs.

Figs Jam

1 pound fresh figs
2 cups sugar
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon anise

Choose small, unblemished, slightly unriped figs. Do not peel them, but trim their stems, leaving only a little part, and wash them carefully, then pat it dry. Cut in half or quarter.
In a large pan, combine the figs with sugar, let it run its liquids, soak overnight in the fridge.
The following day, add cinnamon and anise seeds, bring to the boil and simmer for 20 – 30 minutes, stir gently every one in a  while to make sure the figs will not stick to the bottom and burn. Simmer until the figs are soft.
Spoon the jam into clean glass jar while it’s hot, let it open until cools down a little, then cover.

Sweet Cherry Jam

Tags

breakfast, cherry, cherry jam, fruit reserve, Fruits, jam, sweets

Sweet black cherry and a hint of lemon add up to a sensational spread.

One of my top favorite jams, my kids go crazy eating it, they really love it. Ah, the sweet cherry with the hint of lemon zest, gives the cherries a great depth of flavors.
There is nothing better than the fresh fruit and al natural ingredients; the sweet black cherry, sugar lemon juice and zest, plus the pectin, these make a great tasting spread on muffins or toasts.
 hint: The food processor makes chopping the cherries extra easy.
For easy Jar sterilizing, if you don’t have the canner, I usually put the jars and leds in the dish washer and set it on high heat.

Sweet Black Cherry Jam

3 lb sweet cherries, pitted, about 4 cups chopped
1/4 cup lemon juice
1 teaspoon lemon zest
1 package (1.75 oz) powdered fruit pectin
4 cups granulated sugar

Sterilize jars and lids; using a large pot for this or I usually put it in the dish washer on high heat water(that a good and decent incubator).
In a large, deep enameled or stainless steel pot, combine the finely chopped cherries(using the food processor for this), lemon juice, lemon zest. Stir in the powdered pectin until blended. Place the pot over high heat and bring to a full boil, stirring constantly. Stir in sugar and return to a boil, stirring constantly. Once the mixture has returned to the full boil, continue boiling, stirring constantly, for 1 minute.
Remove from heat, quickly skim off foam with a metal spoon.
Ladle into hot jars, wipe rims, Fit lids on jars.