Peach Fig Jam Recipes

Steps:

• Pulse figs and peaches in a food processor and pulse 8 - 10 times. Leaving some chunks.
• Add all ingredients in a large heavy bottom saucepan. Cook over high heat stirring frequently to prevent scorching about 10-15 minutes or until full rolling boil.
• Stir in white sugar. Return to a full rolling boil. Boil hard for (3) minutes stirring constantly. Remove from heat and add Grand Marnier.
• Remove cinnamon stick and vanilla pod.
• Skim off foam. Ladle in hot sterilized jars, wipe rims and place lids and screw top on.
• Place in a hot water bath covering by 1 inch of water. Process in boiling bath 10 minutes. Shut heat off and let sit in water bath 5 more minutes. Then remove the jars from the hot water without tilting and set aside to cool.
• Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature.
• Another way to check is to remove the ring and try to lift the lid. If it lifts up, it wasn't sealed properly. If the lid flexes, there is no seal, so store the jar in the freezer or refrigerator instead.

Steps:

• Combine ingredients for any of the jams in a small-to-medium saucepan; fruit should be at a depth of a couple of inches. Bring to a boil over medium heat. (You might have to add a tablespoon or two of water to the figs, but hold off until you see how much of their own liquid they produce.)
• Adjust heat so mixture bubbles steadily. If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning. Cook, stirring occasionally, until mixture is liquid but thick. Figs will take the least time, peaches the longest.
• Cool and refrigerate mixture; all will thicken as it cools. Store, refrigerated, for up to a week. Remove vanilla bean or cinnamon stick before serving.

Steps:

• 1. Prepare your jars...wash figs and cut off stems. Mash with potato masher or put in food processor is what I did.
• 2. Put figs in cooking pot,and add 3 cups of sugar and 1 box of large jello of your choice (strawberry). Stir and cook on medium heat until boiling,constantly stirring.A foam will form but will dissipate.
• 3. Takes about 15-20 min..will turn a deep shade of red and will coat the spoon. As quickly as you can fill your jars and screw down tightly. Immerse jars into boiling water bath making sure the jars are covered,boil for 10-15 min.
• 4. Remove from water and let cool. Approximately 4-6 small jelly jars (8oz jars)

Steps:

• Bring enough water to cover peaches to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits.
• In a large pot place sugar, vanilla pod and the seeds, figs, peaches, with optional cinnamon or ginger, lemon juice, zest and meat of lemon.
• Stir to release juices it will be thick. Simmer over low heat stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time.
• Remove vanilla and cinnamon.
• With an immersion blender blend fruit till chunky smooth.
• Add back the vanilla and cinnamon.
• As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot.
• When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute.
• To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.
• Remove and discard bean and cinnamon.
• Pour into sterile jars and process 10 minutes.
• Optional for those that like it smoother without chunks you can blend the figs before adding to sugar or use an immersion blender while cooking.

Steps:

• Slice or chop peaches and figs.
• Add all ingredients to a large saucepot or Dutch oven.
• Slowly bring the mixture to a boil over medium heat, stirringuntil the sugar has dissolved.
• Increase temperature to medium-high. Boil gently, stirringoften, until thickened or until jam reaches 8 degrees above boiling point (usuallyabout 220 degrees).
• Remove from heat. Ladle hot jam into prepared jars, leaving ¼inch head space.
• Wipe the lip of each jar with a damp paper towel and topwith two-piece lids.
• Process in water bath for 10 minutes. Remove and let coolcompletely.