Wednesday, September 5, 2012

Fig Jam with Molasses

This is a very tasty, healthy and simple jam recipe. Both figs and pure blackstrap molasses are loaded with vitamins and essential minerals. The apples I added work here a a jam thickener (apples like berries contain natural pectin) and they are also considered as one of the most beneficial fruit choices, don't forget that “an apple a day sends the doctor away”!
These ingredients really turn this jam into a “superfood”, full of soluble fiber and fortified with vitamins (A, B, C, K), calcium and iron, as well as copper, potassium, manganese and magnesium.  Calcium and iron are two of the most fundamental minerals in the body (and usually the two major deficiencies of women), copper is essential for iron utilization and the development of bones and connective tissues, potassium is necessary for muscle contraction and nerve transmission, manganese gives us energy, is important for  a healthy nervous system and provides protection against damage from the free radicals produced during energy production, and last but not least, magnesium balances calcium and assists in the regulation of nerve and muscle tone.
These factors make this jam recipe ideal for  growing children and adolescents, menstruating, pregnant or lactating women (who are more at risk for iron and calcium deficiency), people suffering from anemia, osteoporosis, arthritis, women dealing with menopause, and … everyone who loves fig jams!

Here is the recipe:
750 gr. fresh figs (I leave the skin on)
2 apples, peeled
2 big tablespoons of pure blackstrap molasses
Juice of one lemon
1/2 teaspoon cinnamon (optional)
1 teaspoon lemon zest
¼ cup water

Wash the figs well - if you are going to use them with the skin - and cut them into small chunks. Shred the apples and put them (with their juices) into a medium sized saucepan. Add the figs, molasses, water, lemon zest and cinnamon, stir well and allow it to simmer at a medium-low heat for about 10 minutes, stirring every once in a while. Add the molasses and lemon juice, mix it well with a wooden spoon and allow it to simmer for about 30 minutes or until it starts getting a thicker jam-like texture. In the end you may add some extra lemon juice if you wish to give an extra sourness to the final taste. If you wish to give it a more smooth texture you may process it in a blender or food processor.

Allow the jam to cool a bit for 10 minutes, transfer it to hot sterile jars and seal. Here you will find instructions on how to sterilise jars for jams and preserves.




  1. Fantastic recipe - thanks for sharing!! :) I am enjoying my first batch on crackers right now....mmmmmm!!

  2. I want to do mine with guava

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