Fig Apple Freezer Jam

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Lee made this October 2014 when harvesting figs from our tree on Colgate. Worked out nicely. Not so sweet or thick to put on a PB&J sandwich, more similar to apple sauce.

taken from

Fig Apple Freezer Jam
Apples are naturally high in pectin, so this recipe doesn’t require any additional pectin to help it set.

  • 2 apples, peeled, cored, and chopped
  • 1 1/2 cups sugar
  • 1/4 cup apple juice
  • Juice of 1 lemon
  • 2 teaspoons minced rosemary
  • 4 cups quartered figs (about 2 pints)
  • 1 teaspoon sea salt

1. In a saucepan, combine apples, sugar, apple juice, lemon juice, and rosemary, and stir. Bring to a low boil over medium heat and cook, stirring occasionally, until apples are soft, about 10 minutes.

2. Place figs in a large mixing bowl and add salt. Add apple mixture to fig mixture and stir to combine. Mash with a potato masher just until figs and apples start to break into pieces, but are still in chunks.

3. Pour into clean jars or freezer containers, leaving 3/4 inch of space at top to allow jam to expand in freezer. Store refrigerated for up to 3 weeks or in freezer for up to 1 year. Thaw in refrigerator when ready to use.

Makes about 5 (8-ounce) jars