Am so happy to hear that you liked my recipe! I make enough marmalade to last me a whole year, it's simply one of my favorites. I hope you enjoy this fig marmalade as much as I do.
Am happy to hear that you made my fig marmalade recipe. If you liked the recipe, maybe you can share this recipe video with your friends 😊 Have a nice day!
Hello, Mari...you create amazing ideas, this marmalade sounds delicious...we have made jams and jellies, this is a great suggestion on what to do with figs...thank you for your recipe, and enjoy your weekend.
Thank you Mike & Brad!! I have so many figs, because they are in season and all my trees are full. I need to make cakes, breads marmalades etc. Thanks for watching ❤️ & have a nice weekend yourself.
Yum! My mom used to make fig preserves, from a fig tree that our neighbor had where I grew up. No fig trees anywhere near me these days :( TFS and have a blessed day ---Stacy 😍❤
Hello, your 2 minute video was more informative than these 10 minute videos. Since you used the canning method, can you replace on the shelf after opening? I don't like hard and cold jam. Takes away the flavor.
Thank you so much. Once you open the jar, it’s time to transfer the jam to the fridge. Remember to always seal the jar tightly and put it back into refrigeration after scooping as much as you need. This ensures the jam retains good quality for the longest and minimizes the chance of microbial contamination that might make it spoil.
You can add many things to the fig marmalade, this one was super easy & simple. I have another one coming with other ingredients. I have tried it with the cardamon & it tastes really good too.
Wow that is awesome. THis year i made fig jam from from homegrown figs and stored them .But after a month i saw fungus in them. I did not add sugar and i also did not not boil the bottles as u have done.Can u please advise . My place is almost 5000 feet above sea level.
Hello, You need to follow the instructions on my video step by step, for that you must watch the whole video, because in there I explain the purpose of adding the sugar and the lemon. I also explain the amount of time you need to boil the jars (Canning process) in the chart I show in the video, it explains the different timmings for different altitudes. I also show you the process of what to do with the jars after they are canned. This is super important because if you dont follow the step by step instructions than your fig jam will go bad.
The way you made fig jam is very neat and I like it. But I have this question: Why is it necessary to add so much sugar since figs are already very sweet.
Hi because sugar binds water and thus prevents the growth of microorganisms. And also helps preserve the marmalade for longer periods of time. Believe me you cannot taste the sugar at all.
@@ronaldkoh5281 you could make a low sugar or a no sugar by adding jello gelatin to your figs . its called "no pectin -refrigerator jam" - all you have to do is take figs ,add apple juice non sweetened -boil it down and then add the jello to the mixture-you could add honey or 1/3 of the sugar required - the only catch here is you have to store it in the freezer or the fridge -not on the shelf. and people swear by this method and they say it taste the same as regular jam.
🌸WOW!!!! OMG!! 🌸Love Figs so much 🌸I want 2 eat that!! 🌸Oh yes Food👅 🌸Looks Tasty!! 🌸Where'd u get ur hot 🌸Plate???? I bought one and it barely got hot!!! 😡
Hi I am in Europe, and I got mine from Merkur which is a housewares store here. Mine is induction, those are the best ones, a bit pricier but definitely the best. Thanks for watching ❤️
It has to have sugar because, sugar helps preserve the color, texture and flavor of the food. The sugar in jams and jellies helps the gel to form, and increases the flavor. When large amounts of sugar are used in a recipe, the sugar also acts as a preservative by inhibiting microbial activity; thus, recipes should not be modified or adapted. I hope this answers your question.
I will be trying this as all the other video make such a big batch, I will us bottle lemon juice as all the canning book states not to used real lemon juice when canning...
If you add lemon juice from a bottle or from the fruit itself, would be exactly the same. I prefer to use the freshly squeezed lemon juice because it's all-natural fresh and I know it has not been Processed or have any preservatives, which are usually added to bottled lemon juice. But in the end, it's all up to your individual taste & needs.
You can use dried figs with no problem; but you cannot freeze the marmalade. If you use the glass jar sterilization method, you can keep the jars inside a cabinet for 1 year. If you just put it inside a container and then store it inside your refrigerator, you can keep it for 1 year.
If you can your marmalade, they can last way more than a year unopened inside a kitchen cabinet or pantry. Once the jar has been opened and the seal is broken, it will last you up to a year inside the refrigerator.
