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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sticky Fig Jam Recipe

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This recipe for Sticky Fig Jam is from ~The Gilchrist Girls~, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs figs, stemmed and quartered
1 cup water
1 cup sugar
1/2 cup balsamic vinegar
1/4 cup lemon juice
Directions:
Directions:
Bring the figs and water to a boil in a large nonreactive pot. Reduce the heat and simmer for 5 minutes to soften fruit. Using a potato masher, crush figs.

Add sugar, vinegar, and lemon juice, and return to a boil. Reduce the heat and simmer, stirring frequently, until thick and jammy, but not too dry, about 20 minutes.

Test for gel. Remove from the heat and set aside for 5 minutes, stirring to release air bubbles.

May refrigerate for up to 3 weeks. OR~
Can: Use the boiling-water method. Ladle into clean, hot 4 oz of half-pint canning jars, leaving 1/4 inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in cool, dark place for up to 1 year.
Number Of Servings:
Number Of Servings:
4-5 pint size jars
Personal Notes:
Personal Notes:
Syd and I picked figs for the first time ever. It was a messy job, but we loved it!

 

 

 

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