Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Fig Jam with Bay Leaf
Confiture de Figues au Laurier

From Roger Vergé's Cooking with Fruit


2-1/4 pounds figs
2-1/4 pounds sugar
6 bay leaves


Wash, dry and cut the figs into pieces. In a large saucepan, bring 1 cup of water and the sugar to a soft boil (235°F to 240°F; 113°C to 116°C). Add the figs and cook for 35 to 40 minutes.

Test it by dropping a bit of the jam on a plate. It should congeal as it cools, forming a drop that is not very runny. At that point, remove immediately from the heat. Skim and pour into canning jars, putting one leaf in each jar.

Note: If you wish to can these preserves for long-term storage, you should add 2 Tbsp of lemon juice per quart of jam, and process the bottled preserves in a hot-water bath for 85 minutes for a pint bottles and 90 minutes for quart bottles.

Submit your question
to Ochef

Related Articles:
Drying Figs at Home
Drying Time for Figs
Fig Jams & Preserves
How to Freeze Figs
How to Keep Birds Away from Fruit Trees
Related Recipes:
Insalata di Frutta
Fresh Fig Galettes
Chicken Breasts Stuffed with Prosciutto and Figs
Fig Spoon Sweet
Summer Treat Fig Ice Cream
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2006 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links