Fig Jam Recipe
This is a Low or No Sugar Jam
These directions use Low Methylester Pectin which is a special type of pectin that does not require sugar to set. Instead, it requires calcium. This calcium comes with the pectin, along with full and easy instructions on how to mix your calcium water required in this recipe.
Makes 5 x 250 ml jars:
- 1 kg ripe figs
- 4 tablespoons water
- 300 to 400 grams xylitol or sugar
- 2 teaspoons low methylester pectin
- 2 teaspoons calcium water
- 4 tablespoons lemon juice
- Prepare your 250 ml jars and lids by sterilising them in boiling water for ten minutes.
- Rinse off your figs and then cut them into small pieces and place them into your preserving pan or a wide, heavy-based saucepan and add your water. Bring to the boil and cook until tender.
- In the meantime mix your low methylester pectin with 100 grams of your xylitol or sugar.
- Slowly add your xylitol/pectin or sugar/pectin mixture, stirring constantly to ensure that it is evenly distributed throughout your fruit mixture.
- Add your lemon juice and calcium water and mix in well.
- Add your remaining xylitol or sugar and mix in well.
- Using a high heat and stirring occasionally, bring your jam back to a full rolling boil and boil for two minutes. Remove from heat.
- Using a ladle and jar funnel place your jam into your hot, sterilised 250 ml jars, leaving a one and a half centimetre headspace. Clean the rims of the jar, to ensure you get a good clean seal and cap with your sterilised lids.
- Process your filled jars in a boiling water bath for five minutes.
- Alternatively, if you did not pre sterilise your jars and lids, process in a boiling water bath for 10 minutes.