Tis the season for figs!! And to make the most of this lovely fruit I've made myself a few jars of sticky fig jam preserve. A simple fig jam recipe or easy fig and balsamic chutney recipe are favourites of mine. You can't beat the amazing taste, texture and crunch of seeds that you only get from figs - its almost like popping candy, only a whole lot better for you.

Figs

September and November are amazing months for all kinds of fruits and berries. Apples, blackberries, apricots, plums, pears - just so many. But my favourite, making it to first place just ahead of stewed apples, is the lovely little fig. With its thin skin, soft texture, nutty flavour and a million crunchy seeds; the fresh fig really is a special treat.

Seeds in figs

- The fig fruit is actually a false fruit or accessory fruit, which basically means that the flowers or seeds grow inside it rather than the fruit forming from the flower.

Fruit, flower, or false fruit it all makes for good jam.

How to make fig jam

This is a simple fig jam recipe is made with just 3 ingredients, in one pan, and simmered for no more than 30 minutes. As fresh figs have a borderline acid pH, its advised to add acid to the jam - usually lemon juice. The acid helps to preserve the fruit correctly.

Fig jam with no pectin

Many jam recipes suggest the addition of pectin to allow the jam to gel quicker and be jelly-like. Pectin reduces cooking time in jams where the fruit contains less natural pectin and so normally take a while to gel. Figs contain enough natural pectin for jam making and so no extra pectin is required in a fig jam recipe.

Once the figs have been simmering for 20-30 minutes the natural pectin will bind with the sugar and become jelly-like. In order to test if the jam is ready, spoon a little onto a cold plate. As the jam cools push slightly with your finger  - the jam should wrinkle showing that it has a jelly consistency.

Fig jam uses

I love fig jam on warm croissants, theres something so great about having really chunky pieces of jam on all that buttery croissant goodness. Fig jam is also fabulous in desserts or as toppings for desserts, I particularly like to add jam to my galette recipe. The galette recipe also includes instruction on how to make an amazing rhubarb jam recipe! For something a little different in the morning, try fig jam as a breakfast topping for yogurt or porridge.

Storing jams

The addition of lemon juice, as mentioned above, will help to preserve the fruit correctly. However, bacteria can still be present in the storage jars before the jam goes in. In order to prevent anything nasty getting into my jars I sterilise the jar and lid and ensure that my jam goes into the jar whilst still hot.

To sterilise my jars I usually wash them thoroughly and then place them on a baking tray in the oven for 5-10 minutes at 150 degrees C (alternatively put through the dishwasher on a hot wash).
I use a clean metal funnel to transfer the hot jam into the jars and then screw the lids on tightly. I use marigold gloves to enable handling hot jars and jam. Make sure your jam is still hot when you place it in the jars and screw on the lid. As the jam cools, a tighter seal will form between the jar and lid.

You can check if a tight seal has been formed by pressing down on the centre of the lid once cooled. - If sealed with a vacuum the lid shouldn't depress further. This seal check and the sterilising of the jars in the oven should be enough to ensure the jam keeps well.

Equipment for making jam and chutney

Please note that the below products are affiliate links, which means if you do click these links and then go on to purchase the products, I will receive a small percentage – this will not affect the amount you pay. If you do click and buy – Thank you for helping in the continuation of this blog, it really means a lot!! I will only ever link to and promote products that I have tried and tested myself.

I used the following products to make my jars of jam: Nutley's 110ml Hexagonal Glass Jam Chutney Preserve Jar (Pack of 12),  50 Buff Strung Tags 70mm x 35mm, KitchenCraft Home Made Stainless Steel Adjustable Jam Funnel

What else can I preserve?

For more ideas on preserving fruit have a look at my chutney recipes, which are both fantastic at Christmas and as Christmas gifts: Fig, apple and balsamic Chutney and Spiced pear and cider chutney. If you're after a substitute for fig jam try this recipe with strawberries instead of figs.

📖 Recipe

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Fig Jam

Soft & delicate fig jam preserve with nutty, crunchy seeds & a squeeze of tangy lemon

Course Snack

Cuisine British

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 16 servings (50g/serving)

Calories 56.7kcal

Author By: Debbie Jones

Ingredients

• 500 g figs (10-12 figs)
• 175 g Granulated Sugar
• Juice of 1 lemon
• 100 ml water

Instructions

• First place a small plate in the fridge to chill. 

  Then prepare the figs by chopping off the stems and slicing into quarters. 
• Place a large pan on a medium heat. Add the figs, sugar and water to the pan and bring to the boil. Turn the heat down and simmer for 20 minutes. Stir regularly.
• Squeeze in the lemon juice and mix well. Simmer for a further 5 minutes.
• Test to see if the jam is ready by spooning a small amount onto the chilled plate from the fridge. As the jam cools on the plate, push it slightly with your finger. If ready the jam should wrinkle, indicating that it will become jelly-like as it cools. If not, simmer for a further 2 minutes and test again,  - repeat until ready.
• If using immediately, transfer to a bowl, cool and then chill in the fridge before serving.

To tranfer and store jam in jars

• Sterilise your jars and lids by washing thoroughly, then place on a baking tray and put into the oven at 150 degrees C for 5-10minutes. 
• Remove the jars from the oven. Whilst the jars and jam are still hot transfer the jam into the jars using a clean metal funnel (see links above for the equipment that I use). Use marigold gloves to handle the hot jars and hot jam.
• Make sure the edges of the jar are clean before tightly screwing on the lids - again use marigold gloves as the jars will still be hot. Allow to cool.
• As the jam cools a tight vacuum seal will form. This can be tested by pressing in the centre of the lid once fully cool. If properly sealed the lid should not depress when pressed.
• If the lid does depress the jars will need to be further processed by placing in a water bath: Place the jars into a high sided pan and fill the pan with hot water up to half way up on the jars (water bath). Process the jars by putting the pan over a medium heat and boiling the water for 5 minutes. 
• Once a vacuum seal has been formed (pressing lid test) the jars can be stored in the cupboard for up to 6 months. Once opened, keep in the fridge and consume within 6 weeks
• If ever in doubt about the seal, always store in the fridge and consume within 6 weeks. 

Notes

Click here to see the traffic light nutritional info for this recipe

Nutrition

Serving: 50g | Calories: 56.7kcal | Carbohydrates: 14.5g | Protein: 0.4g | Fat: 0.1g | Sugar: 14.5g

PIN FOR LATER

The post Fig Jam appeared first on ProperFoodie.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

Brown sugar and ginger spiced pears, poached in cider and reduced to a sweet and spicy chutney. Your cheese and biscuits is crying out for this recipe! This easy homemade chutney recipe is also great for using up a glut of pears or generally making use of and preserving some lovely autumnal fruit. It also makes for a pretty good foodie gift or Christmas present, just preserve in jars and add some tags.

🥘 Ingredients

This recipe makes 10 small jars (110ml/4fl oz) or 6 large jars (225ml/8fl oz) of chutney. To make this spiced pear chutney you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Pears: This recipe uses conference pears but any variety of pear will work well in this chutney.

Apples: This recipe uses red eating apples, which keep their shape better than baking apples so results in a chunky textures chutney.

Vinegar: Use a vinegar with at least 5% acetic acid. This will ensure proper preserving of the chutney and prevent spoilage.

Demerara sugar: Sugar of course helps to sweeten the chutney but its also an important part of the preserving process, so don't leave it out.

Cider: Cider gives a fantastic flavour to this pear chutney, however if you'd prefer an alcohol free version just replace the cider with apple juice.

Mixed Spice: This is a ground spice mixture of cinnamon, coriander, caraway seeds, nutmeg, ginger and cloves. For a simple substitute use ½ teaspoon cinnamon and ½ teaspoon nutmeg.

🔪 Step by step instructions

1. Add chopped shallots to a large pan with a little oil and fry gently until soft.
2. Next add the chopped pears, apples and ginger to the pan and mix together.
3. Then add the cider, vinegar, lemon juice, sugar, mixed spice and cinnamon stick. Stir well and bring to the boil.
4. Simmer for 30 minutes, check and stir occasionally.
5. After 30 minutes or so, the chutney should have started to thicken. Use a masher to help mush down any larger pieces of apple or pear. Continue to simmer, allowing the liquid to reduce, until you are happy with the consistency.
6. Transfer the hot pear chutney to sterilised jars. Screw the lids on right away so a tight vacuum seal will form as the sauce cools.
7. If you plan to eat the chutney that day or week then once the sauce has cooled, transfer to a dish or container, cover and keep the fridge until needed.

❓ Frequently asked questions

Other Christmas recipe ideas

• Cranberry Sauce Recipe
• Fig and Apple Chutney
• Baileys Irish Cream with Coffee
• How to Roast Chestnuts
• Easy Christmas Cake Recipe
• Christmas Cake Muffins
• Roast Chicken
• Honey Glazed Carrots and Parsnips
• Honey Glazed Prawns Starter

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Pear Chutney

Homemade spiced pear chutney recipe made with fresh pears and apple cider, flavoured with ground spices and cinnamon. A simple and delicious chutney that can be made and jarred in under an hour. Use with cheese and biscuits, serve up with roast chicken or pork casserole or why not save for using as a Christmas chutney or for a lovely foodie gift.

Course Christmas, condiment, Side Dish

Cuisine British, Christmas

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 110ml jars

Calories 200kcal

Author By: Debbie Jones

Equipment

• large pan
• Masher
• Jam funnel (for transferring chutney to jars)
• Jars (for storage)

Ingredients

• 1 tablespoon olive oil
• 4 medium Echalion shallots finely chopped - 300g
• 3 large conference pears peeled and chopped into 2cm chunks - 650g
• 2 red Gala apples cored and chopped into 1cm pieces with skins left on - 180g
• 2 cm piece fresh ginger peeled and finely chopped
• 350 ml apple cider
• 75 ml white wine vinegar 5% acetic acid
• ½ a lemon juiced
• 250 g demerara sugar
• 1 teaspoon mixed spice
• 1 cinnamon stick

Metric - US Customary

Instructions

• Add chopped shallots to a large pan with a little oil and fry gently until soft.
  1 tablespoon olive oil, 4 medium Echalion shallots
• Next add the chopped pears, apples and ginger to the pan and mix together.
  3 large conference pears, 2 red Gala apples, 2 cm piece fresh ginger
• Then add the cider, vinegar, lemon juice, sugar, mixed spice and cinnamon stick. Stir well and bring to the boil
  350 ml apple cider, 75 ml white wine vinegar, ½ a lemon juiced, 250 g demerara sugar, 1 teaspoon mixed spice, 1 cinnamon stick
• Simmer for 30 minutes, check and stir occasionally
• After 30 minutes or so, the chutney should have started to thicken. Use a masher to help mush down any larger pieces of apple or pear. Continue to simmer, allowing the liquid to reduce, until you are happy with the consistency.
• Transfer the hot pear chutney to sterilised jars. Screw the lids on right away so a tight vacuum seal will form as the sauce cools.
• If you plan to eat the chutney that day or week then once the sauce has cooled, transfer to a dish or container, cover and keep the fridge until needed.

Notes

Pears: This recipe uses conference pears but any variety of pear will work well in this chutney.

Apples: This recipe uses red eating apples, which keep their shape better than baking apples so results in a chunky textures chutney.

Vinegar: Use a vinegar with at least 5% acetic acid. This will ensure proper preserving of the chutney and prevent spoilage.

Demerara sugar: Sugar of course helps to sweeten the chutney but its also an important part of the preserving process, so don't leave it out.

Cider: Cider gives a fantastic flavour to this pear chutney, however if you'd prefer an alcohol free version just replace the cider with apple juice.

Mixed Spice: This is a ground spice mixture of cinnamon, coriander, caraway seeds, nutmeg, ginger and cloves. For a simple substitute use ½ teaspoon cinnamon and ½ teaspoon nutmeg.

What makes chutney a chutney? Chutney is usually fruits or vegetables preserved in vinegar and sugar.

Which vinegar is best for chutney? Any vinegar will work well in chutney as long as its contains at least 5% acetic acid, which will kill any bacteria and allow the chutney to be preserved without spoilage. The type of 5% vinegar you choose will be down to taste. For a lighter taste opt for white wine vinegar, for something stronger and sweeter choose an aged balsamic vinegar.

To test the consistency: Spoon some of the chutney onto a small plate and refrigerate for 5 minutes. If you are happy with the thickness of the cooled chutney you can remove the pan from the heat. If not, continue to simmer if too thin, or add more cider/apple juice if too thick.

Handling hot sterilised jars: For ease, use rubber gloves for handling hot jars and to ensure a tight grip when screwing on the lids.

How do you sterilise jars? To sterilise the jars wash them thoroughly in soapy hot water, then rinse and place on a baking tray in the oven for 5 minutes at 150°C/300°F (until dry). Alternatively, put them through the dishwasher.

How to seal the jars? Place hot pear chutney in hot sterilised jars (use a jam funnel for ease) and seal immediately by screwing on the lid. As the chutney cools a vacuum will form, pulling the lid in nice and tight.

How to store? You can check the seal of the jars by pressing on the lid to make sure it doesn’t depress any further. Jars of pear chutney can then be stored in the cupboard for up to 6 months. If the lid does depress and a seal hasn’t formed you will need to use a water bath to ensure proper processing or alternatively store in the fridge for 4-6 weeks. Once opened, after proper sealing, refrigerate and eat within 1 month.

Nutrition

Serving: 110ml jar | Calories: 200kcal | Carbohydrates: 47g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 248mg | Fiber: 4g | Sugar: 39g | Vitamin A: 29IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

This post was first published in Dec 2017. Updated in Jan 2022 with new images, step by step instructions and expert tips.

The post Pear Chutney appeared first on ProperFoodie.

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Little homemade jars of chutney also make great Christmas presents - just add a cute label and ribbon and you're good to go. Even better - pair this gift up with a jar of my homemade Cranberry, Apple and Nutmeg sauce or my Spiced Pear and Cider Christmas Chutney 🙂

Other Christmas Recipes

• How to Roast Chestnuts
• Easy Christmas Cake Recipe
• Christmas Cake Muffins
• Cauliflower Cheese
• Roast Chicken
• Honey Glazed Carrots and Parsnips
• Honey Glazed Prawns Starter

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📋 Fig and apple chutney with balsamic vinegar

A deliciously sweet fig chutney with crunchy seeds and sticky balsamic, which makes for the perfect chutney for cheese and biscuits. A great homemade chutney for Christmas and also one of my favourite homemade gifts to give out to friends and family. Find out how to make this lovely apple chutney and get my top tip for handling and sealing sterilised jars.This recipe makes 10 small jars (110ml/4fl oz) or 6 large jars (225ml/8fl oz) of chutney.

Course chutney, condiment, Dessert, sauces, side

Cuisine British

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 110ml jars

Calories 47.1kcal

Author By: Debbie Jones

Equipment

• Chopping board and knife
• large pan
• Jam Funnel
• Small glass preserving jars (110ml) OR
• Large glass preserving jars (225ml)
• Labels(optional)

Ingredients

• 1 tablespoon olive oil
• 350 g red onions chopped
• 500 g red apples cored and roughly chopped
• 550 g large figs stems removed and cut into eighths
• 350 g muscovado sugar
• 2 teaspoon mixed spice
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• 150 ml red wine vinegar with acetic acid content of at least 5%
• 250 ml balsamic vinegar with acetic acid content of at least 5%

Instructions

To make the chutney:

• In a large pan heat the oil. Add the onions and gently cook until soft and slightly caramelised.
  
• Next add the chopped apples and figs. Sprinkle over the sugar and stir together well to dissolve the sugar.
  
• Then add 2 teaspoon mixed spice, ½ teaspoon nutmeg, ½ teaspoon cinnamon, 150ml red wine vinegar and 250ml balsamic vinegar. Stir well.
  
• Bring everything the boil and then turn down the heat and simmer for 30-45 minutes. Check and stir occasionally.
• After 30 minutes or so use a masher to break up some of the large bits. Continue to simmer until you are happy with the consistency.

If serving immediately:

• Transfer to a bowl and chill if desired.
  

If storing in jars:

• Sterilise your clean jars either in the dishwasher or in the oven for 5 minutes at 150°C/300°F.
  
• Transfer chutney into your jars whilst it is still hot and screw on the lids tightly (use a jam funnel for ease). A vacuum seal will form as the chutney cools. Tip: Use Marigold gloves to help when handling the hot jars and screwing on the lids.
  

Notes

Jars: I usually use the small (110ml/4oz) jars and this recipe fills about 10 of those. If you have larger jars (225ml/8oz) it will probably fill around 6 of these.

Should I peel the apples?: I usually leave the skin on the apples as its easier and quicker, adds more flavour and means that theres still chunks of apple in the finished chutney. With the skin off the apple would break up and spread throughout the chutney – so just depends on your taste and if you would prefer chunky chutney (skin on) or smoother chutney (skin off).

How do I preserve my chutney?: In this recipe the 350g of sugar and 400ml of vinegar will preserve the chutney. Make sure that you use vinegars with at least 5% acetic acid content and bring the chutney to the boil and keep there for at least 30 minutes for this to be effective.

How do I sterilise my jars?: To sterilise the jars I usually wash them thoroughly in soapy hot water, then rinse and place on a baking tray in the oven for 5 minutes at 150°C/300°F (until dry). You can also put them through the dishwasher.

How do I seal the jars?: Place hot chutney in hot sterilised jars (use a jam funnel for ease) and seal immediately by screwing on the lid. As the chutney cools a vacuum will form, pulling the lid in nice and tight.

How is should chutney be stored?: You can check the seal of the jars by pressing on the lid to make sure it doesn’t depress any further. Jars of chutney can then be stored in the cupboard for up to 6 months. If the lid does depress and a seal hasn’t formed you will need to use a water bath to ensure proper processing or alternatively store in the fridge for 4-6 weeks. Once opened, after proper sealing, refrigerate and eat within 1 month.

Marigold tips: Use a marigold glove under your chopping bard to keep it steady. Put on a pair of marigolds to protect your hands when handling hot jars and to get a better grip when screwing on the lids.

Nutrition

Serving: 45g | Calories: 47.1kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Fiber: 0.4g | Sugar: 10.9g | Vitamin A: 3.6IU | Vitamin C: 1.1mg | Calcium: 14.6mg | Iron: 0.2mg

Please note that the above post contains affiliate links, which means if you click these links and then go on to purchase the products, I will receive a small percentage – this will not affect the amount you pay.  I will only ever link to and promote products that I have tried and tested myself. See my privacy policy and disclosure statement for further details.

The post Fig and Apple Chutney with balsamic vinegar appeared first on ProperFoodie.