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Fig Jam

Fig Jam
By Anne Landefeld on Friday, August 30, 2013 at 10:02pm
? 5 lbs. figs
? 6 c. sugar
? 3/4 c. water
? 1/4 c. lemon juice
To prepare figs: Completely cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop figs. Measure 2 quarts chopped figs.
To make jam: Combine figs, sugar and water in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/3-inch headspace. Adjust two piece caps. Process 15 minutes in a boiling water canner.

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