Cardamom Fig Preserves Recipe (2024)

FAQs

What is the difference between fig jam and fig preserves? ›

Ingredients. Fig jam typically consists of figs, sugar, and sometimes lemon juice or zest for added flavor. On the other hand, fig preserves often contain larger pieces of figs or even whole figs, along with sugar and sometimes additional spices or flavorings.

Points to remember

Take the jam off the heat while testing. Push your finger through the jam on the plate - you're looking for it to wrinkle and not flood back in to fill the gap. If it's not ready, turn the pan back on, simmer for five minutes and test again.

A store-bought jar of fig jam will generally have an expiration date printed on it, though it's actually a best by or use by date. Unopened, it will last for one to two years in a cool, dry pantry. However, once opened, it should be refrigerated immediately and will typically stay good for six to twelve months.

Try it with cheddar cheese on a cracker or in a grilled cheese sandwich. Serve it as as appetizer on top of any creamy cheese, such as a Brie, Camembert, Stilton or Gorgonzola. For an appetizer, top warmed focaccia with dollops of goat cheese, fig jam, a sprinkle of fresh thyme and a few grindings of black pepper.

Sadly, sugar plays a huge role in set. If you cut the amount in the recipe and you don't compensate with a pectin designed for low sugar preserving, your jam may well be runny.

Fig jam pairs exceptionally well with a diverse range of cheeses, creating delightful flavor combinations. Creamy and soft cheeses like Brie and Camembert provide a luscious base that complements the sweet and fruity notes of fig jam.

Figs that are too ripe (insides oozing out), make for a bitter jam.

Fresh figs are usually eaten raw. They taste best eaten straight off the tree, ideally still warm from the sun. The entire fig is edible, from the thin skin to the red or purplish flesh and the myriad tiny seeds, but they can be peeled if you wish.

Fig jam has been known to be beneficial in various health problems, such as constipation, diabetes, eye diseases, etc. Figs, when consumed in raw form, also gives a much-rejuvenated look to your hair and skin.

Why do preserves not go bad? ›

This long shelf-life is due to the sugar content in the product, which acts like a preservative, says Lee. Essentially, bacteria need water to grow—but during the manufacturing process, sugar binds with most (if not all) of the water, making it unavailable to the bacteria.

The ideal storage time for unopened jams, jellies and preserves is 12 months in the pantry. After opening, refrigerate for 6 months.

Fig Jam and Cheese Plate

Serve it on the side of blue cheese, gorgonzola, goats cheese or atop brie and serve with crackers, fruit and charcuterie.

However you sterilize them, canned jars should be processed in a hot water bath for at least 10 minutes after they are filled and sealed, and opened jars need to be refrigerated. You can always refrigerate your preserves right off the bat and eat them within a few weeks of opening.

Fig skin is edible, although some people don't like the texture. You'll find that early season figs have thin, delicate peels while late season fig skins are thicker and more robust. If eating the peels isn't your thing, feel free to remove the skin with a vegetable peeler.

Preserves are the closest thing to consuming whole fruit. They contain chunks of the actual fruit, making them richer in fiber and nutrients. As with jam, though, the sugar content can vary based on the brand or recipe. In terms of health benefits, preserves generally come out on top due to their whole fruit content.

We don't need to get into too much detail here because preserves are made almost the same way as jam. The biggest difference is that preserves are made with whole or larger pieces of fruit instead of pureed fruit.

Fruit preserves are a lot like jam, but they're slightly thicker, thanks to the addition of large chunks or whole pieces of fruit instead of chopped, crushed, or puréed fruit. You'll usually find large bits of fruit suspended in preserves, as well as seeds, in many cases.