FIG PRESERVES/JAM

FIG PRESERVES/JAM image

I have a prolific 20yr old fig tree in my back yard, and I make preserves every summer. I don't eat much of it myself, but there's enough for my family, and I gift a lot to friends and coworkers. My 4 year old grandson dreams about my fig jam, he can't get enough! There are lots of people who don't know what a fig is...till they meet me during fig season!!

Provided by Susan Din @spatdi

Number Of Ingredients 6

Ingredients

5 pound(s) fresh figs -i use celeste (no peeling needed) but any fresh fig is fine
1/3 cup(s) fresh lemon juice
6 tablespoon(s) low sugar pectin
4 1/2 cup(s) sugar
1 large lemon zested (approx 1 tbsp)
- no water

Steps:

TOOLS TO USE: CANNING JARS WITH RINGS AND NEW LIDS WIDEMOUT FUNNEL LID LIFTER JAR LIFTER LARGE DEEP STOCK POT, OR CANNING POT WITH LID
FILL AN OVERSIZE (STOCKPOT ETC)WITH WATER. BRING TO A SIMMER ON THE STOVE WITH THE LID ON, KEEP HOT.
RUN YOUR CANNING JARS AND RINGS THROUGH THE DISHWASHER ON HIGH HEAT AND DRY CYCLE-KEEP THEM HOT UNTIL READY TO FILL.
GENTLY RINSE FIGS WITH WATER. DRAIN WELL. CUT THE STEM END OFF, AND A THIN SLICE OF THE BOTTOM. SLICE OR QUARTER FIGS AND PLACE IN A LARGE HEAVY POT.
BEFORE BEGINNING TO COOK THE FIGS, TAKE TIME TO WASH YOUR CANNING LIDS GENTLY WITH SOAP AND WATER. THEN, BRING A SMALL POT OF WATER TO A SIMMER. PLACE THE LIDS IN THE WATER METAL SIDE UP AND TURN DOWN A BIT TO JUST UNDER A SIMMER. KEEP HOT TILL NEEDED.
MIX 1C OF THE SUGAR WITH THE PECTIN IN A BOWL, MEASURE THE REMAINING 3 1/2C INTO ANOTHER BOWL. ZEST THE LEMON(S)INTO A MEASURE CUP, THEN SQUEEZE THE JUICE TO MEASURE 1/3C.
SET POT OF FIGS OVER MEDIUM HIGH HEAT, ADD THE JUICE-ZEST, AND SUGAR-PECTIN, STIRRING VERY WELL. BRING TO A BOIL STIRRING OCCASIONALLY. ADD REMAINING SUGAR. BRING BACK TO A FULL ROLLING BOIL AND CONTINUE BOIL FOR 1-2 MINUTES.
IF DESIRED, AT THIS TIME YOU CAN USE AN IMMERSION BLENDER TO BUZZ THE FRUIT FOR ~JAM~ WHICH IS A LESS CHUNKY PRODUCT THAN PRESERVES. BRING CANNING
REMOVE JARS FROM THE DISHWASHER, SPACING THEM OUT ON A CLEAN TOWEL NEXT TO THE LARGE BURNER ON YOUR STOVE. LADEL MIXTURE INTO CANNING JARS (LEAVING 1/4" HEADWAY) USING FUNNEL TO KEEP TOP EDGES CLEAN. WHEN ALL ARE FILLED, CLEAN TOP EDGE OF JARS IF NECESSARY(WITH A DAMP PAPER TOWEL)TO ENSURE A CLEAN SEAL.
TURN HEAT TO HIGH UNDER THE CANNING POT AND BRING THE WATER TO A BOIL. WITH THE JAR LIFTER, CAREFULLY PLACE THE FILLED JARS INTO THE BOILING WATER. ASSURE THEY REMAIN STANDING UP. BRING BACK TO A BOIL AND SET TIMER FOR 5 MINUTES. THEY SHOULD BE BOILING IN THE WATER BATH TOTAL BETWEEN 5-7 MINUTES.
USING LID LIFTER, REMOVE ONE LID AT A TIME FROM THE HOT WATER AND PLACE ON TOP OF A JAR. SCREW THE RINGS ON TIGHTLY.
CAREFULLY REMOVE THE JARS FROM THE WATER AND SET ON THE TOWEL TO COOL. BE GENTLE, TRY TO NOT KNOCK THE JARS. JARS SHOULD COOL AT LEAST 12 HOURS UNDISTURBED.
CHECK THE SEALS...GENTLY PRESS IN THE CENTER OF THE LID. THEY SHOULD NOT POP DOWN AND UP. IF THEY DO, REFRIGERATE/FREEZE IMMEDIATELY. LOOSEN THE RINGS AND DRY ANY REMAINING MOISTURE ON THE JARS. I FIND THESE PRESERVES LAST ON MY PANTRY SHELF FOR 12 MONTHS WITH GOOD QUALITY.