Fig Jam Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2½ cups finely chopped fresh figs
¼ cup lemon juice
1 cup water
3½ cups sugar
1 box Surejell fruit pectin for less or no sugar
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Directions: |
Directions:Sterilize jars and lids in boiling water for 10 minutes while you cook jam.
Use dry measuring cup to measure exact amount of prepared fruit into large saucepan. Stir in lemon juice and water. Measure exact amount of sugar into a large bowl. Combine the 1/4 cup of sugar from measured amount with the pectin. Stir into fruit. You may add 1/2 tsp of butter to reduce foaming. I usually do not add butter. Bring fruit to a full rolling boil (a boil that doesn’t stop bubbling when you stir it) over high heat, stirring constantly. Stir in remaining sugar and return to a full rolling boil. Boil for 1 minute. Remove from heat and skim off any foam using a metal spoon. Ladle immediately into sterile jars. Fill to within 1/4 of tops. Wipe off tops and threads of jars. Cover with 2-piece lids and screw rings down tightly. Place jars on elevated rack in canned. Water must cover tops by 1 to 2 inches. Adding boiling water if necessary. Cover and process at gentle boil for 10 minutes. Remove jars from water and place upright on a towel on the counter to cool. You should hear the lids popping in a few minutes as they cool. If a jar does not vacuum seal for some reason, the jam in that jar(s) need to be refrigerated. |
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Number Of
Servings: |
Number Of
Servings:5 cups |
Preparation
Time: |
Preparation
Time:Long ass time |
Personal
Notes: |
Personal
Notes: Jam is delicious, but somewhat of a pain.
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