Sugar-Free Fresh Fig Jam with Bourbon and Vanilla

Sugar-Free Fig Jam with Low-Carb Bread

Perhaps you are wondering; does this woman know that she's spoiled rotten? The answer is why yes; yes I do. I live in easy walking distance of world-renowned grocery stores, three weekly farmers' markets, greengrocers, bakers, and charcuterers. My BFF Kim and her partner Michael grow unbelievably good organic coffee on their 5 acre parcel in Costa Rica, http://www.riocoyote.com/ and they roast it to order in their backyard 4 blocks from here and deliver it to me when they walk the dog. I try not to take it for granted. Growing up in Massachusetts, I never laid eyes on a fresh apricot or fig; apricots came in a can in heavy syrup, and figs came dried in our Christmas stocking. So, yeah, I have a pretty good idea that I'm spoiled.

This week I went into our local, medium-sized, family run greengrocers, Monterey Market. Their size and turnover, and very good buyers, mean that they can buy up a farmer's whole crop. This means unbelievable selection, and fantastic prices. So I walk in, and they have fresh, local, organic Black Mission figs for $2.49 a pound. Sure looks like jam time to me!

I wound up making two different batches, one with a simple flavor profile, one, based on ideas given to me by a neighbor, more complex. Both were delicious, and now I will have summer in a jar all winter long.

A few notes about proportions; although I used 6 1/2 pounds of figs (about 13 cups, once cut, cleaned and mashed) you can make a batch using any amount; the important thing is to use the right proportions of ingredients. Be sure to follow the instructions included in your pectin box. I use Pomona low-sugar pectin; if you use a different brand, be sure to follow their instructions.

Fig Jam Bubbling Away....

Sugar-Free Fig Jam with Bourbon and Vanilla
Yield: about 8 pints

I.
6 1/2 pounds ripe figs
14 tsp calcium water (1/4 cup + 2 tsp)
1/2-1 cup fresh lemon juice (I used one cup of Meyer lemon juice - Meyers are very sweet)
1/2 cup water
3 sticks of cinnamon bark/canela

II.
10 1/2 tsp Pomona pectin (3 TB + 1 1/2 tsp)
2 1/2 cups erythritol
1 2/3 cups xylitol
35 tiny scoops stevia extract powder

III.
1/2 cup dark rum or bourbon, or a combination
1-2 tsp vanilla extract


If you are using new canning jars, wash them and their lids thoroughly. Place enough clean jam jars and their rings and lids to house the whole batch in a very large stock pot or canning pot. Fill with enough clean water to cover the jars completely, cover the pot, and set it on the stove over a medium flame. Bring it to the boil, then lower heat to a simmer and let them simmer while you complete the jam. Be sure to scald the ladle and wide-mouthed funnel you will use.

While the jars heat, wash and drain the fresh figs. Using a paring knife, trim off the stem ends and any excess white, pithy inner skin. If the figs are ripe enough to have become a bit moldy, just scrape off any offending bits of skin and wipe if off the knife onto a clean paper towel. Set a large stock pot nearby, and cut the figs into small pieces, about 4 - 6 per fig, directly into the pot. Using a potato masher, mash the figs in the pot.

Add the lemon juice, calcium water, water and cinnamon sticks to the pan. Stir well, then set the pot over a medium flame. Stir frequently, and adjust the flame as necessary to prevent scorching.

While the jam cooks, measure all of the sweeteners and pectin into a medium bowl, and whisk well to combine.

When the figs are well-cooked, add the bourbon or rum and the vanilla and stir in.

When the jam has reached the desired state, remove the cinnamon sticks. Stir in the sweetener/pectin mix and stir vigorously to dissolve. Stirring frequently, bring the jam back to the boil. When it has come to a full boil, turn off the flame. (The jam will thicken as it cools.)

Using a "jar grabber" or tongs, carefully remove the jars and lids from the pot of hot water, and place them upside-down on the towels. (I use tongs and a dry towel in my other hand to make sure I don't drop the jars or spill boiling water all over my feet.)

If you haven't yet scalded your wide-mouthed funnel (optional, but totally worth it!) and your ladle, do so now. Put the lid back on the pot of water, raise the flame, and bring it back to a full boil while you put the jam in the jars.

Put the jars right side up on the cloths. Clear a space right next to the jars for the jam pot. Using your funnel and the ladle, fill the jars to 1/4" below the top (a vacuum requires air to operate.) When all are full, add the lids and rings and screw them on fairly tightly.

When the water has returned to the boil, repeat the method with tongs/jar grabber and towel, and return the jars to the pan. You will need to be more careful with full jars than with empty. Also, you may need to remove some water from the pan, as full jars displace more water than empty ones.

Bring back to the boil, reduce temperature as needed to keep at a gentle boil, and boil for 10 minutes. Using the tongs/jar grabber, remove the jars and put them back on the toweled area to cool.

Notes from Christine:

"What's with all of these obscure sweeteners?" Erythritol and Xylitol are sugar alcohols; super low-glycemic, super low-calorie, super low-carbohydrate, and good for your teeth.  

Xylitol is a little sweeter than cane sugar, has a fairly neutral flavor with a little bright, almost pepperminty quality, and can be found easily at a well-stocked health food store or really good grocery store.

Erythritol, very neutral in flavor, is about 60% as sweet as sugar, and is very difficult to find in stores, except in individual packets. As it is 60% as sweet as sugar, it takes quite a bit more to reach the right level of sweetness in a recipe, and this makes proportions difficult.  However, its very neutral profile makes it a natural for blending with xylitol and stevia, especially since stevia is so highly concentrated.  It's worth tracking it down by mail-order, or you could make a special request to a grocer to order some for you.

Stevia is a natural, calorie-free leaf extract, super concentrated and very sweet, but with a weird, bitter aftertaste and no volume; due to its highly concentrated state, one teeny-tiny scoopful (which comes in its container) is equal to a teaspoon of sugar. It is easily purchased at Trader Joe's or any grocery store.

Be aware that some Xylitol and Erythritol brands in American packaging are actually imported from China and repackaged. That is why I buy all of these directly from Xylitol USA, http://www.xylitolusa.com/ which manufactures them from North American sources.