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Hey Friends!

I’ve been wanting to make fig jam for weeks now and had not gotten around to it! I finally got my dad to help and we made quite a bit of it! Yay!!

My friend Paulina suggested I use this recipe so I did and I even tweaked it to make a sugar-free version! Both turned out tasty and delicious. Or how I like to say “ Nutritious and Delicious”

I ended up canning them all so they would be preserved and ready for us to eat whenever! Yummy!

Recipe with sugar

INGREDIENTS:

2 pounds of fresh figs ( approximately 40 small figs or 20 really big figs) cut in quarters and remove stems

1 cup granulated sugar

Juice of 1 lemon. ( or about 2 Tbs)

1 tsp vanilla

1/4 cup of water

Place all ingredients minus the water in a saucepan and cook over medium heat until sugar is dissolved and figs start to open up. Mash them a bit if they're not softening.

Once sugar is dissolved add water and simmer for 20 minutes on low heat.

Spoon into jars ( should fill 4, 8oz jars) and seal tightly. Will store for up to 2 months refrigerator or you can preserve by canning in a hot bath for 10 minutes. This way they will be preserved for a year!

Recipe without sugar

iNGREDIENTS:

2 pounds of fresh figs ( approximately 40 small figs or 20 really big figs) cut in quarters and remove stems

1/4 cup maple syrup

Juice of 1 lemon. ( or about 2 Tbs)

1 tsp vanilla

1/4 cup of apple juice

DIRECTIONS:

Place all ingredients minus the water in a saucepan and cook over medium heat for 5 minutes until figs are start to open up. Mash them a bit if they're not softening.

Add apple juice and simmer on low heat for 20 min.

Spoon into jars ( should fill 4, 8oz jars) and seal tightly. Will store for up to 2 months refrigerator or you can preserve by canning in a hot bath for 10 minutes. This way they will be preserved for a year!

*The color and brightenss of this jam will be less vibrant than the sugar version but still delicious.