I love fig jam. But I guess since I have found out I am a diabetic I will not be eating much of it! But my trees yield plenty of figs so I will still make it for the family!
Fig Jam
without added pectin
- 2 quarts chopped fresh figs (about 5 pounds)
- ¾ cup water
- 6 cups sugar
- ¼ cup lemon juice
Yield: About 10 half-pint jars
Procedure:
To Prepare Chopped Figs - Pour boiling water over figs; let stand 10 minutes. Drain, stem and chop figs.
To Make Jam - Sterilize canning jars. Measure and add ¾ cup water and sugar to figs. Slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour hot jam into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampeneded clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
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Table 1. Recommended process time for Fig Jam in a boiling water canner.
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Process Time at Altitudes of
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Style of Pack
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Jar Size
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0 - 1,000 ft
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1,001 - 6,000 ft
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Above 6,000 ft
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Hot
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Half-pints
or Pints
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5 min
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10
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15
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This document was adapted from "So Easy to Preserve", 4th ed. 1999. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists. |
