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Fig Jam

Source of Recipe


From "Ball Blue Book of Preserving"






List of Ingredients



• 5 lbs. figs
  
• 6 cups sugar
  
• 3/4 cup water
  
• 1/4 cup lemon juice
  






Instructions



1. To prepare figs:
   Completely cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop figs. Measure 2 quarts chopped figs.
   
   
2. To make jam:
   Combine figs, sugar, and water in a large saucepan. 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.
   
   
3. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
   
   Makes about 5 pints.