Fig Jam

(from home4edu’s recipe box)

Yield: about 5 pints
Can use in Fig version of my Apple Buttermilk Loaves
Gel Point: ** http://www.fromkarenskitchen.com/tips/gel_stage_test.php

Source: Ball Blue Book of Canning

Prep time: 20 minutes
Cook time: 60 minutes
Serves 30 people

Categories: Canning & Preserving

Ingredients

  • 5 lb figs
  • 6 C sugar
  • 3/4 C water
  • 1/4 C lemon juice

Directions

  1. TO PREPARE FIGS: Completely cover figs with boiling water.

  2. Let stand 10 min.

  3. Drain, stem and chop figs.

  4. Measure 2 qt chopped figs.

  5. TO MAKE JAM: Combine figs, sugar and water in a large saucepot.

  6. Bring slowly to boil, stirring until sugar dissolves.

  7. Cook rapidly to gelling point. **

  8. As mixture thickens, stir frequently to prevent sticking.

  9. Add lemon juice and cook 1 min. longer.

  10. Remove from heat; skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4" headspace. Adjust two-piece caps.

  11. Process 15 min. in a boiling-water canner.

Email to a friend | Print this recipe | Back