Name: Homemade Fig Jam in the Microwave
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: 1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs) -; 1/2 cup seeded, peeled orange, diced -; 1 1/2 cups sugar (reduce if you want, though it won't set as well) -; 1 1/2 teaspoons finely grated orange zest -; 3 tablespoons lemon juice -; 1/4 teaspoon ground ginger -; 1/4 teaspoon ground cloves -; 1/4 teaspoon cinnamon -; 1/2 teaspoon butter -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Homemade Fig Jam in the Microwave

1. 1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs) -

2. 1/2 cup seeded, peeled orange, diced -

3. 1 1/2 cups sugar (reduce if you want, though it won't set as well) -

4. 1 1/2 teaspoons finely grated orange zest -

5. 3 tablespoons lemon juice -

6. 1/4 teaspoon ground ginger -

7. 1/4 teaspoon ground cloves -

8. 1/4 teaspoon cinnamon -

9. 1/2 teaspoon butter -

How to cook deliciously - Homemade Fig Jam in the Microwave

1. Stage

Macerate the figs and orange in sugar: Place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart Pyrex measuring cup), stir to combine, and let sit for 30 minutes for the fruit to macerate in the sugar.

2. Stage

Microwave for about 15 minutes, pausing to stir: Place in microwave. You will cook the fruit mixture on the high setting for approximately 15 minutes. As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous. If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is. If it is runny, cook it a couple minutes more. You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done. If you use a large Pyrex measuring cup as we have done here, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.

3. Stage

Pour into the jars: Pour out the jam into jars, leaving 1/4 inch of headroom from the top of the jars. Cool to room temperature, then refrigerate. The jam should keep for at least several months in the refrigerator.