Nutritional Benefits Of Figs
So, are figs healthy? The certainly have quite a few nutritional benefits, the biggest one being that they are very high in fiber. Figs are a great source of soluble fiber. This helps keep you full longer and helps relieve constipation. They are also rich in many important vitamins and minerals. For example, figs are loaded with Vitamins A, B1 and B2, manganese, potassium, magnesium, copper, iron, and phosphorus. So, spreading a little fig jam on your toast is a great way to start your day!
How Do You Eat Fig Jam?
- So, once you make this homemade fig jam, what do you do with it? Here are a few ways to use up a jar of jam (and not just the fig kind!)
- Make your own fruit-flavored yogurt. (just spoon it onto plain or vanilla yogurt)
- Bake some on brie. Top a wheel of brie with a few spoonfuls of jam. Wrap the whole thing in phyllo dough or puff pastry. Bake at 400 degrees for about 10 minutes
- Add some to a pan sauce for meat. Fig jam makes a nice glaze!
- Top creamy desserts with it like cheesecake or pudding.
- Make stuffed French toast. Just use a thick slice of bread and use a knife to slice it open and spread the jam inside.
Easy Fig Jam Recipe
So, the thing that turns me off from making most jam is the whole pectin and canning thing. I have tried it once or twice with very little luck. I know some people think it is incredibly easy but I am not one of them! This fig jam is not canned! You just cook the figs down on the stove for an hour with some water, sugar and a bit of lemon juice. Mash with a potato masher to make it a tad bit less lumpy and let cool. That is it! Then just chill and use wherever you want a bit of fig jam!
I will be making a fig jam appetizer with it this weekend so make sure you stop back by next week for the recipe. But, even if you don’t want to get very creative with your homemade fig jam, it tastes delicious on a plain old English muffin.
- Into a medium sauce pan place the water and sugar
- Heat over medium high heat until sugar is dissolved
- Add figs and lemon juice
- Bring to a boil
- Reduce heat to a simmer and cook one hour, partially covered
- Mash with a potato masher if you prefer a slightly less chunky fig jam
- Let cool and store in a glass jar in the refrigerator for up to 2 weeks
(Source: by Diane Hoffmaster )