Comida Kraft
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Seedless Fig Juice (For Jelly)

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Make It

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  • Clean, stem, and cut figs into pieces (don't peel). Place the cut up figs in a large pot with enough water to cover them. Add lemon juice and bring to a boil. Cook until the figs are very soft. Puree with a hand held blender till the sauce has an even consistency (similar to applesauce). Remove from heat. Stir in sugar and let stand 5 minutes.
  • Place a metal mesh strainer over a pitcher or large bowl. Pour mixture through the strainer, about one or two cups at a time, periodically removing the pulp from the strainer. Place the strained pulp into a jelly bag (or onto a large square of cheesecloth that is 4-6 layers thick and tied into a bag) and hang over a bowl. Let the pulp drip to remove remaining juice. If there are still seeds in the pitcher, pour through the strainer a second time (juice will be cloudy).
  • Add water or fruit juice if needed to equal 5 cups of fig juice. If you prefer very clear jelly with essentially no pulp at all, don't use the metal strainer and just put the mixture through the cheesecloth or jelly bag (of course it will take significantly longer for the juice to drip through). Refrigerate the juice until ready to use.


You can add water or fruit juice to the fig juice until you have enough to equal five cups. You can also add other fruit to the figs when you are cooking them. I added about 1/4 cup of mandarin oranges and I've also added pomegranate juice, and both were not really noticeable in the final flavor. Peach, nectarine, or apricot as well as strawberry (or any other berry) would also work.

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