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Fig Paste

Name: Fig Paste
Prep time: 8 h
Cook time: 3 h
Yield: 6
Ingredients: 12 just-ripe figs pureed; 500 g Chelsea Jam Setting Sugar (2 ¼ cups)

Preparation

8 hours

Bake

3 hours

Difficulty

Easy

Servings

Make your own fig paste to enjoy with baking, on toast or with meat.

Jams, Jellies, Pastes

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Ingredients
Method

Ingredients

12 just-ripe figs pureed
500 g Chelsea Jam Setting Sugar (2 ¼ cups)

Chelsea Products in Recipe

Jam Setting Sugar

Make jam in minutes!...

details

approved=true&orderBy=-hs_createdate&limit=10&offset=0

{has_more=false, offset=7, total=7, results=[{comment_text=This recipe could be much improved by providing the fruit weight, not number of figs., approved=true, user_name=Sarah, hs_createdate=1716176735044, rating_new__1_5_=3, rating=60, id=13316191027}, {comment_text=I have used this recipe a couple of times lately with so many figs around.The figs were small so I used about 20 of them. It turned out as expected.Nice and firm and tasted delicious with a blue cheese on crackers., approved=true, user_name=Jeanette, hs_createdate=1702249881794, rating_new__1_5_=5, id=11175681584}, {comment_text=Looks good. Didn't try because of the vagueness of the recipe. 12 figs? Not all figs are created equal. Different sizes. I suspect the figs in this recipe are large., approved=true, user_name=Tommy Terrell, hs_createdate=1702249873412, rating_new__1_5_=3, id=11175653749}, {comment_text=Amazing recipe! Making for a third time.I set mine in silicone rectangle muffin moulds and they just popped out and glad wrapped them. Nice and firm and great with blue cheese, approved=true, user_name=shelley, hs_createdate=1702249872674, rating_new__1_5_=5, id=11175370029}, {comment_text=I have made this several times and it makes a delicious paste which keeps up to about 6 months. A couple of times it is done after 2 1/2 hours - I think it depends on the figs., approved=true, user_name=Louise, hs_createdate=1702249869291, rating_new__1_5_=5, id=11175490095}, {comment_text=my fig paste was very sticky and I suspect a little overdone. How do you know when the paste is ready to jar. It was easy to do but I expected it to be more smooth and jelly like.Any advice, approved=true, user_name=Margaret Scrimgeour, hs_createdate=1702249866387, rating_new__1_5_=4, id=11175634701}, {comment_text=Looks good. Didn't try because of the vagueness of the recipe. 12 figs? Not all figs are created equal. Different sizes. I suspect the figs in this recipe are large, approved=true, user_name=Tommy Terrell, hs_createdate=1702249855539, rating_new__1_5_=3, id=11175627311}]}

Reviews

7

What did you think of this recipe?

Sarah

This recipe could be much improved by providing the fruit weight, not number of figs.

Jeanette

I have used this recipe a couple of times lately with so many figs around.The figs were small so I used about 20 of them. It turned out as expected.Nice and firm and tasted delicious with a blue cheese on crackers.

Tommy Terrell

Looks good. Didn't try because of the vagueness of the recipe. 12 figs? Not all figs are created equal. Different sizes. I suspect the figs in this recipe are large.

shelley

Amazing recipe! Making for a third time.I set mine in silicone rectangle muffin moulds and they just popped out and glad wrapped them. Nice and firm and great with blue cheese

Louise

I have made this several times and it makes a delicious paste which keeps up to about 6 months. A couple of times it is done after 2 1/2 hours - I think it depends on the figs.

Margaret Scrimgeour

my fig paste was very sticky and I suspect a little overdone. How do you know when the paste is ready to jar. It was easy to do but I expected it to be more smooth and jelly like.Any advice

Tommy Terrell

Looks good. Didn't try because of the vagueness of the recipe. 12 figs? Not all figs are created equal. Different sizes. I suspect the figs in this recipe are large

Method

Combine the figs puree and Chelsea Jam Setting Sugar in a large saucepan and place over a medium heat. Stir until the sugar dissolves and bring to a simmer. Reduce heat to low and simmer, stirring occasionally for 3 hours, or until the paste is very thick.

Grease the base and sides of 6 ramekins and divide the paste evenly among the ramekins. Smooth the surface and loosely cover with baking paper and leave to set overnight.

Remove from the ramekins and wrap in plastic wrap and refrigerate.

Chelsea Products in Recipe

Jam Setting Sugar

Make jam in minutes!...

details

Reviews

7

What did you think of this recipe?

Sarah

This recipe could be much improved by providing the fruit weight, not number of figs.

Jeanette

Tommy Terrell

Looks good. Didn't try because of the vagueness of the recipe. 12 figs? Not all figs are created equal. Different sizes. I suspect the figs in this recipe are large.

shelley

Amazing recipe! Making for a third time.I set mine in silicone rectangle muffin moulds and they just popped out and glad wrapped them. Nice and firm and great with blue cheese

Louise

I have made this several times and it makes a delicious paste which keeps up to about 6 months. A couple of times it is done after 2 1/2 hours - I think it depends on the figs.

Margaret Scrimgeour

my fig paste was very sticky and I suspect a little overdone. How do you know when the paste is ready to jar. It was easy to do but I expected it to be more smooth and jelly like.Any advice

Tommy Terrell

Looks good. Didn't try because of the vagueness of the recipe. 12 figs? Not all figs are created equal. Different sizes. I suspect the figs in this recipe are large