FIG JAM / Old-Fashioned way by Vlada Vladic

This is how jams and preserves were made for 100s of years before preservatives, artificial flavors, artificial colors and corn syrup came around.
Using only fresh fruit, sugar and heat , I will show you how to make all natural, preservative free, great tasting fig jam.

[@emmanuelsebastiao3176]

I love the way you complimented your mum ... awesome

[@57Vlada]

Thank you Emmanuel....:)

[@arezentes]

Love the video of your mother's hands. So beautiful and so true...Wish I had a video of my mother's hands.

[@peppersm7092]

loved that your Mother was with you in your kitchen to work together your blessed! Jam looked soooo delicious !

[@57Vlada]

Thank you Peppers M. These figs are from this year: facebook.com/photo?fbid=10223224020011655&set=a.10201670558348584

[@yoclark2723]

Your mom's beautiful strong hands are precious! Made jam yesterday. It's so good with cheese and crackers.

[@57Vlada]

Thank you very much and I agree, fig jam is best served with good cheese and crackers. Enjoy and please stop by our website for more ideas at www.vladav.com

[@jacquelinejarreau8384]

My mom added a little cinnamon & salt. Thank you for your recipe🌻

[@57Vlada]

Sounds like a great idea Jacqueline.

[@GhostxDreams]

that was pretty cool never thought of the lemons *love lemons lol one for the pot one for me one for the pot one for me lol*we just planted fig trees a couple of yrs ago and they are just now starting to make little figs can.t wait till they make enough to try out your style of making jam thanks for taking the time to make the vid.

[@57Vlada]

I hope you are still making fig jam Ghost Dreams.

[@GhostxDreams]

@@57Vlada i am but now i have to be real careful i found out last year that i am highly allergic to the sap. i was trimming the tree and got sap on my hands and arms later that day they started to blister big time.

[@hale1822]

love it, more power to you❣

[@57Vlada]

Thank you Halley - hope you will share the reipe with your friends and family.

[@dalmatino9336]

Ma bravo lipa naša,vrhunski recept ,svaka čast.Meni toliko smokava koje nisu za sušenje propadne,jer ih ne možeš pojesti sve.Sad znam što ćemo s njima.Ove godine ja i žena pravimo džem.Naši mališani će se obradovati.Vlada puno ti hvala i puno toplih pozdrava iz Dalmacije.

[@57Vlada]

Pozdrav lijepoj Dalmaciji...:) Drago mi je da Vam se ovaj recept svidjeo...Srecno!!!!

[@kellywilson6205]

Excellent video ----- thank you!

[@57Vlada]

Thank you Kelly...:) All the best, Vlada

[@blueshoes2000]

I've been watching a few of your cooking videos, Vlada. You have a large amount of tradition in your memory :)

[@57Vlada]

Hi Mike, hope you and your family are doing well. Sorry I missed to respond this email....It's been only 6 years...:)

[@blueshoes2000]

@@57Vlada That's funny. I'm just as bad - I logged into my gmail account today for the first time in 3 years.

[@57Vlada]

@@blueshoes2000 Oh that's funny...:)

[@GypsyCurls]

Those are such beautiful hands! ❤

[@57Vlada]

Oh thank you!

[@jzsanchez]

You are so good on Camera. Great jam:)

[@57Vlada]

You are kind, thank you. :)

[@ashleynavran9873]

Great video. Thanks.

[@57Vlada]

Thank you Ashely..:)

[@57Vlada]

Thank you for watching and commenting Chaithanya...:)

[@DabneyFountain]

Wonderful video Other than on bread, what other ways do you use them.

[@paulsoutbackgardenaustrali7674]

How many figs to sugar weight is it pls..

[@57Vlada]

@@paulsoutbackgardenaustrali7674 I would suggest 2/3 figs to 1/3 sugar. All the best, Vlada

[@Frankallen12]

Thank You so much! I used your recipe and they turned out Outstanding!!Those are beautiful Figs! You are the Best!! ...Frank

[@57Vlada]

+Frankallen12 I am truly happy to hear this recipe worked out for you!!! Warm regards, Vlada

[@chaithupraji]

Wish i had a figstree in my home..we didn't get fresh figs in our country.Anyway thank u for sharing grt recipes

[@anneh.127]

I sent this to my family in Calif-they have a fig tree. Also, just sharing you need a funnel to assist in pouring into jars.

[@57Vlada]

Hi Anne, thank you for sharing your video and for the suggesting to use a funnel. I think next time I will. :)

[@allisonc9929]

I have two huge fig trees and would love to get a the black mission fig tree. My trees finally this year are loaded but since they don't ripen at the same time I will have to freeze mine until I can get enough to make some jam and preserves. Your jam receipe looks yummy and will have to give it a try.

[@57Vlada]

Hope you like it Allison.

[@Ena11111]

Bravo, divni ste ❤

[@57Vlada]

Hvala Ena...:) Cuvaj i budi ponosna na svoju tradiciju....Love, Vlada

[@shirleyarizaga2961]

Thank you very much

[@loveesintelokam9928]

Wow nice,beautiful thank you 🙏🙏❤️🎉💐

[@57Vlada]

Thanks for visiting

[@dejanmilosevic3060]

Bravo Vlado!

[@57Vlada]

Hvala Dejane.

[@IvanValerioCortesi]

Well done and well explained

[@57Vlada]

Thank you

[@verpauly]

I just finished up a batch for the first time. Though I had less than 2 pounds to work with. Maybe 12 oz of finished product. Looks and taste good. Now only if I can get the mangos to cooperate.

[@57Vlada]

Good for you PJ....:) Fig jam is one of the best. Enjoy and I hope mangos will eventually cooperate...:)

[@davidbutton8497]

Love figs I grafted ten onto one tree some people call it Frankenstein a man called Sam van .aken .does a tree called 40 in one with many types of fruit 🍎 nice thankyou Damm I didn’t realise it been six years Damm

[@57Vlada]

I hope your tree is doing well...:)

[@julieebarb7861]

Awesome thanks I followed step by step except my figs weren't as big as yours they are really nice size

[@57Vlada]

julie Ebarb Hi Julie, size doesn't matter....Important thing is that figs are ripe. This jam is great in many dishes I especially love it on whole grain crackers with touch of cream cheese.....So glad you are doing this!!! :)

[@boshgezenyan5935]

nice. my granny used to make wonderful tuzi anush.

[@57Vlada]

I am not sure what tuzi anush is BBW, but you are fortunate to had grandmother who cooked for you..:) All the best, Vlada

[@edkm2015]

I am so glad they dont need to be peeled!

[@57Vlada]

No, not at all....skin is good for you.

[@rebecagillmore7045]

This recipe looks good and easy. This is my first time making fig jam and also wanted to try canning, is putting the glass jars and lids a way of canning? Or would I still need to do a water bath?

[@57Vlada]

Hi Rebeca, this is how I can my fig jam. This method preserves my jam for years without spoiling. All the best, Vlada

[@57Vlada]

@@josiemcdoo925 I agree, thank you Jo.

[@Thisisit120]

What are the lovely thing to say about your mother. I’m sure she had a tear in her eye.

[@57Vlada]

Thank you, she deserves so much more. :)

[@kristen7623]

wow...here that many figs would be priceless

[@57Vlada]

Yes, California is great place to grow figs.

[@57Vlada]

Hi Kristen...I wish we could share.

[@elmariekotze6818]

Thanks love the video. Please tell me did you just use same amount figs with same amount sugar and no water? If you do dried figs please help me with recipe.. Thanks a lot and have a nice day!

[@elmariekotze6818]

Or I should say same weight.

[@57Vlada]

@@elmariekotze6818 Hi and thank you for reaching out. I never made fig jam using dry figs but am sure it can be done....I would suggest to soak cup of dry figs in cup of water and 1/2 cup of sugar. Let is sit overnight and cook it tomorrow until you get jam consistency....All the best to you, Vlada

[@elmariekotze6818]

@@57Vlada thanks a lot but I had 2 questions and did not want to do the dried fig jam.. Sorry asked If you use 1 on 1kg for jam and then iff you also do dried figs how do you do them? Elmarie

[@veronicastone2757]

and it does not require any amount of water?

[@Dandelion_flight]

Can I also ask how long can you store this jam? Room temp or in the fridge? Thanks.

[@57Vlada]

Some of my jars are 4 years old and are still good. I keep mine in pantry, however once you open a jar you need to store it in a fridge...Take care, :)

[@parkavecloset6265]

Thank you so much for this recipe. Our fig tree is expolding with figs after the rain we had last week here in Southern California! I have been giving them away to my neighbors. Do you know if I can freeze fresh figs until I'm readyvto make jam? By the way, I think your Mother's hands are so beautiful. I lost my Mother last year. She had "magic hands" too. I would give anything to have her help me make jam. I am definitely subscribing to your channel! Thank you. Marina

[@57Vlada]

Park Ave Closet 626 Hi Marina, what a sweet note, thank you!....Regarding could you freeze figs, the answer is yes. While its best to make jam while they are fresh, you can freeze the figs and do it at the time which is more convenient to you....Your mom left great memories and longing in your heart....you are blessed to have a mother worthy of both. :)

[@IMOO1896]

Add sugar? I couldn’t find anywhere the amount of sugar to be added, so this is only figs & sugar? Did you add liquid?

[@57Vlada]

Add sugar about 1/4 or 1/3 of fight weight. No additional liquid is needed. All the best Sandi, Vlada

[@shirleyarizaga2961]

How long do you let it set on the counter in a blanket?

[@57Vlada]

shirley arizaga Hi Shiley, great to have you with us!!!! I would suggest 24 hours it time allows you. Best of luck honey!!!

[@NaturalhairBA]

Very nice video. Where did you get the lemon glass juicer from? I would like to purchase one.

[@57Vlada]

Passer Angel Dear Angel, thank you for your note. How I wish I remember where I purchased the juicer!!!!! :( I have it for so log I don't remember where it came from. Did you check Amazon.com? They should have it.

[@NaturalhairBA]

Thanks. I will check amazon. I plan to make your fig jam soon. I love love figs and Live in central CA where they grow up and down the street, lol.

[@57Vlada]

Passer Angel Good for you, I am forward to my trees producing again this summer. Thank you again for watching and consider joining our channel as more fun cooking tips are on the way. Warmest regards, Vlada

[@NaturalhairBA]

Looking forward to the cooking tips!! Enjoy ur trees this summer :-)

[@TheAthena786]

hi vlada, so wouldnt there be chunks of figs wen we use for cooking? just a doubt! my mother too makes jams especially with tomatoes.. they taste great :).. planning to share this recipe wth ma mother. there are fig trees at my home. but i guess the type of figs we have are different from urs. anyway gonna giv it a try.. thank you :)

[@57Vlada]

+Shadia Neduvancheri Hi Shadia, good observation. I purposely leave chunks of figs in the jam, kind of like it that way...making it more "rustic". For cooking and spreads I usually blend them with other ingredients thus turning hem into a paste...I hope this helps. Enjoy cooking and your mom.

[@TheAthena786]

+Vlada Vladic thank u :)

[@57Vlada]

+Shadia Neduvancheri Best to you!!!

[@bettydixon7264]

what lids are you using on the recycled jars?

[@57Vlada]

Hi Betty, you can use standard lids.

[@patsypryor9850]

how long to heat the jars? anybody?

[@mikaelavladic3377]

I would say about 10 min.

[@popholmes5825]

I put water in my jars and heat in microwave for six minutes.

[@linadelgado4646]

The lemon rub 😖

[@57Vlada]

Hi Lina.

[@Dandelion_flight]

Oh I am am surprised you used the skin of the figs in the jam making too? Don't they taste unpleasant? I thought I have to dig up the pulp lol. What do you use the jam for? Spreading on bread? Possible to use healthier sugar such as coconut sugar or Sucanat? Thanks.

[@57Vlada]

Hi AuOrey, the skin actually tastes the best once it's cooked. I serve this jam on bread or as compliment to various cheeses or spreads. Take a look: kzbin.info/www/bejne/jZ6se6ZoiK96b9k Regarding the sugar, I think coconut sugar would work as well...All the best to you, Vlada

[@Dandelion_flight]

Thank you much lovely. I am just making my first batch hehe... may i know why you need to cover the jars with a blankie? Thank you again.

[@57Vlada]

To keep the temperature in the jars high for a while which may help with killing bacterial on the long run. I hope this help.

[@Dandelion_flight]

Vlada Vladic oh I see. I placed mine into a water bath. Hopefully it does the same thing. Thanks.

[@57Vlada]

It should work...:)

[@jbam5842]

Did you add water to the jam while cooking?

[@57Vlada]

+Bryan Rossi No, adding water in not needed. All juices are from figs as they release fluids once sugar is added.

[@jbam5842]

+Vlada Vladic thanks!

[@anasamin4597]

You r so pretty 😍

[@57Vlada]

Thank you. :)

[@hrachikful]

I would like to know the use of the blanket, why is that???

[@57Vlada]

I am assuming my mom and grandma used blankets to keep the temperature up after pouring jam in the jars and make sure any bacterial is killed after pouring.

[@hrachikful]

I see, Thank you (y)

[@afshansameer4486]

Hi, very easy and simple recipe I'll try it. can you add description for this recipe like for 1kg fig how much sugar and lemon juice is required pls. Thank you

[@57Vlada]

Hi Afshan, thank you for reaching out. Regarding the recipe I would suggest you use ratio of 3kg of figs to 1kg of sugar....All the best to you, Vlada

[@papaloukazbehram212]

Did you covered the bottles while it's hot?

[@57Vlada]

Yes, that is very important.

[@julieebarb7861]

Do by any chance have an apple butter recipe

[@57Vlada]

Hi Julie, I recently made a video on Apple Sauce, will work on apple butter soon: kzbin.info/www/bejne/nZy6oqSVjrWXebs

[@coolmantoole]

I have always used a hot water bath for sterilizing the jams after putting them in the jars. How are you protecting from contaminant which might get in while jarring the jam?

[@georgethompson3763]

The heat from the jam sterilizes the lid and the air trapped in the jar. Fill your can as much as possible. Turn the jar upside down to help seal and sterilize it and leave it in that position until cooled. The hot water bath is an extra step that is not necessary for jams and, historically, was never used, but you can do it if you feel more comfortable. Most fruits are acidic enough and jams contain a lot of sugar. The worst that can happen is some mold after you put a dirty spoon in your jar. That mold can be scraped off and the rest of the jam is still good. The hot water bath is used for canning vegetables, fish, meat and non acidic fruits. Really, making jam is very safe.

[@coolmantoole]

thanks

[@57Vlada]

Correct, thank you for explaining George.

[@57Vlada]

I hope George helped explain.

[@AGNESC68]

that's a lot of figs

[@57Vlada]

Yes this is a large batch. However you can cut it down to smaller recipe.

[@Agapy8888]

Are you using an aluminum pot?

[@57Vlada]

Stainless steel would be much better.

[@Agapy8888]

@@57Vlada Yes. Thanks

[@sstrongnproud]

What would happen if I use unripe figs? They’re not extremely green but not ripe ripe.. I don’t want to waste them.

[@57Vlada]

Hi, thank you for reaching out....Regarding the unripe fig jam, yes you can still make it but consider adding bit more sugar. All the best, Vlada

[@marissapuckett3456]

those are the biggest figs I have ever seen!!!

[@57Vlada]

Marissa Puckett Hi Marissa, they grow well in California.

[@sharylfuller9277]

Marissa Puckett those are really small ... equal to the last picking of my figs ... first figs of the season for me are the size of avocados - heirloom white figs ... I peel mine as did my mother and grandmother because the peels are tough ... NO LEMON JUICE - only figs and sugar

[@yasirraza3503]

can I. make fig jam with dried figs?

[@eugenezagidullin4893]

Technically it is possible to make jams from dried fruits. But the taste will be very different.

[@wayne2fun]

What is the amount of sugar if you’re going to do it at least do it right

[@57Vlada]

Hi GP, I usually don't measure it normally but usual ratio is 1/3 of the fruit weight. This works.

[@pothikaitamilsingam]

Cute aunty....Love u

[@leslieboyette2061]

These are not shelf stable, but beautiful figs. Jars too big, needs waterbath processing......

[@57Vlada]

Hi Leslie, you may be right, however some of my jars are 3 years old and jam inside them is still good ( I never had a spoiled jar yet). I will not promote this way of canning as the safest only as way my family has been canning for decades avoiding preservatives. All the best, Vlada

[@savorine8877]

can i not use sugar?

[@57Vlada]

Sugar is component which helps preserve the jam. I have never done it without sugar however I am assuming you would just need to cook it longer for the consistency....Good luck, Vlada

[@timesquare1681]

U look very beautiful

[@57Vlada]

Thank you Anwar :)

[@julieebarb7861]

Do you not use pectin in you jam

[@57Vlada]

julie Ebarb Hi, thank you for your questions...If you fallow these steps you won't need any pectin. Best wishes to you.

[@farmgirl6019]

Where is the written recipe?

[@57Vlada]

We don't have one...but I can try to take it down from the video. Is it hard to follow the video? Thank you FarmingGirl.

[@2brownbraids]

No need for waterbath process ? The old fashion way always boil the bottled jar in water for 10 mins, no need for that any more ?

[@57Vlada]

Hi Vivienne, thank you for reaching out. My answer is no, this method has been in our family for generations and we never had problems with spoiling jars.

[@2brownbraids]

Thank you for reconfirming, this is much easier.

[@57Vlada]

@@2brownbraids it is..:)

[@mandirodgers9872]

@@2brownbraids please water bath your jam. You do NOT want to give someone or yourswlf botulism. It kills and you can not see, taste or smell it. It is a few extra minutes to assure safety for you and your loved ones.

[@2brownbraids]

@@mandirodgers9872 Thank you, Mandi. Yes, I feel you are right, a few extra minutes to ensure safety is worth it. I will do it.

[@kritik33]

great looking kitchen, recipe is not that good

[@57Vlada]

Thank you for your note K. Would you be kind to share your version of it?

[@patriciathomas5895]

this is not the proper version it looks a pulp mess must be shiny and lovely no thanx

[@57Vlada]

It all depends on your personal preference Patricia...I like to preserve large peaces of figs in mine but I understand that is not the way you like your preserve. All the best, Vlada

[@potdragon8091]

Please do not do this to your family. PRESERVING any fruit requires PROCESSING the filled jars. If you are unclear what that means, then don't attempt ANY shelf stable canning/jarring. Jams/Jellies/Chutney/Preserves that are meant to be shelf stable require SPECIFIC amounts of acid and sugar. Why? Because once you create an anaerobic environment, you have the perfect environment for growth of bacteria...most specifically Botulism, which can KILL YOU. ONLY use TESTED recipes. DO NOT JUST DOUBLE AMOUNTS. Sterilize the jars in BOILING WATER before filling and PROCCESS the filled jars in BOILING WATER. I am a pastry chef. Try not to kill your friends and family, unless you are tired of them. Head to the University of Georgia website for information and recipes on Preserves. Stay safe.

[@57Vlada]

Hi Pot Dragon, thank you for your note and for showing you cared. I understand what you are trying to say. My attention was to share ways of canning my family has been doing for generations. It worked for us and still does, but that doesn't mean it will work for everyone. Thank you again for your comments. Vlada

[@gakaface]

6:44 - you put lemon over your arms whilst hovering over the squeezed lemon that you are putting into your jam! Ewww! So it's fig jam and Vlada! Very unhygenic.

[@57Vlada]

I am sore some of these ways may look unhygenic but my hands are my tools...from chopping salads and touching fresh greens, to baking bread and squeezing lemons...Good thing is, one can always choose to squeeze lemons using a lemon squeezer. Thank you for reaching out with our comment. All the best, Vlada