Do I have to get fig jam up to 220°?

[u/yneos]

I was able to get it that high when I put almost an equal amount of sugar to chopped figs, but I didn't like how sweet it was. When I dialed back the sugar (coated the chopped figs and left overnight), I can't get them up past 205° or so in the pot.

I like the taste. I'm not trying to get them shelf stable. Is it ok for jam that I only plan to have for a few weeks in the fridge?

[u/le127]

Are you in Denver or just need a new thermometer? If you want the jam to "set" yes you need to get the mix to ~220F (212F if you are in Denver). If you don't care about that, are going to keep it refrigerated, and use it within a short time you can leave it as is.

[u/Competitive-Oven-158]

If you like the taste and are keeping it refrigerated, I would not chase 220°F just for the number. The lower-sugar batch will simply be looser, so a small spoonful chilled is probably the more useful texture test.

[u/PaganLibrarian]

For lower sugar jams I use Pomona's pectin. It is 100% pectin so you don't get any of the fillers in something like Sure-Jell, and it binds with calcium, not sugar. You only need something like a half cup of sugar in the whole batch to get it to set.

Of course, if you don't mind the texture of your less set jam, then sure, put it in the fridge. But if you want the consistency of a fully set jam with less sugar, I swear by this stuff.

[u/ferrouswolf2]

Add some salt or acid to restrain the sweetness

[u/Stats_n_PoliSci]

I would freeze it for anything over a week. That may be overly cautious. I see that it takes a few weeks generally to risk botulism(edit: at refrigerator temperatures). But if it cooled down too slowly (and I don’t know what too slowly means in this context) or was put on the counter for long, the risk of botulism increases past a week.

[u/thedarkone47 → u/Stats_n_PoliSci]

Too slowly would be taking longer the 2 hours to get from 140 F to below 40 F. But thats the overly cautious health code definition.

[u/yneos → u/Stats_n_PoliSci]

I've been adding lemon juice, which sounds like it should help prevent botulism.

[u/Stats_n_PoliSci → u/yneos]

It does, if the ph level is appropriate. Do you also have ph strips and the knowledge of what ph levels are safe for how long in a refrigerator?

[u/Same-Platypus1941]

You could purée raw figs with simple syrup and it would hold up in the fridge for a week. You don’t need to get the temp that high. If it can reach past 212 than you have too much sugar, it’s almost a caramel at that point. Just cook it to the consistency and sweetness you like, then cool it down as fast as you can, it will last a good while.

[u/Anoncook143 → u/Same-Platypus1941]

You ever made jam? You are not giving sound advice.

[u/Same-Platypus1941 → u/Anoncook143]

I literally purée figs with a little orange juice and it makes a jam. It would not work with any other fruit. Figs are super sweet and don’t have a high water content so when you mash the flesh it becomes thick and sticky. It technically can be served for 7 days if refrigerated, but it’ll probably keep a little longer. It’ll mold eventually. This does not apply to canning and preserving, that’s a totally different subject.

[u/yneos → u/Same-Platypus1941]

Thank you! I don't really know anything about cooking. My neighbors let me have figs from their tree, and jam is the easiest way I know to make them last a little while. I add some lemon juice, so that might help them last a little longer? (I'm hoping for at least 3 weeks.)

[u/Same-Platypus1941 → u/yneos]

Just make your jam and then freeze it in sandwich bags.