Fig Jam

fig forestfigs in treebox of figscooking figswater bathfigs in jars 2Every summer, I promise myself I will make fig jam using the figs from our huge, sprawling old fig trees. Finally, after several broken promises, I made my first batch. Those little jars of jam are so beautiful and their contents so delicious. I could kick myself for not doing it years ago!

I found several recipes in books and online. Some seemed too fancy. Others required too many ingredients or tedious preparation methods. I wanted a plain, simple, tried and true, old-fashioned recipe. I finally ended up using the Sure-Jell pectin recipe. They even include nutritional information. Considering the fact that this recipe calls for 7 cups of sugar, you might want to skip over that part!

Prep Time: 45 min
Total Time: 45 min
Makes: About 10 (1-cup) jars or 160 servings, 1 Tbsp. each

What You Need
5 cups prepared fruit (about 3-1/4 lb. fully ripe figs)
1/2 cup fresh lemon juice
1/2 cup water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl

Make It!
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Trim stem ends from figs. Finely chop or grind fruit. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice and water.

Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)

Nutritional Information PER SERVING
Calories 40
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 9g
Protein 0g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 0%DV
Iron 0%DV


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