Canning and Preserving Recipes
Fig Jam
Yield: 12 half pints
Ingredients
- 3 1/4 pounds fully ripened figs
- 1/2 cup lemon juice
- 1 teaspoon grated lemon rind
- 1/2 cup water
- 1 (1 3/4 ounce) box Sure-Jell
- 7 1/2 cups granulated sugar
Instructions
- Trim stems, grind figs and place in large saucepan. Stir in lemon juice, grated lemon rind and water. Add Sure-Jell. Mix well.
- Place figs over high heat until a hard boil is reached. Immediately add all sugar. Let come to a quick rolling boil that will not stir down. Boil hard for one minute, stirring constantly.
- Remove from heat and skim with metal spoon. Stir and skim for 5 minutes.
- Ladle into jelly glasses leaving 1/2 inch space at top. Cover with hot melted paraffin or seal with tops. Cool.
Attribution
Photo credit: (c) Can Stock Photo / margouillat