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Purple Fig Jam

Source of Recipe


Sunset magazine






List of Ingredients



• 2 lbs. (5 to 6 cups) medium-ripe dark figs, stems trimmed, and fruit coarsely chopped
  
• 2 cups sugar
  
• 2/3 cup lemon juice
  






Instructions



1. In a 5- to 6-quart pan, combine figs, sugar and lemon juice. Stir to blend; set aside at least 30 minutes.
   
   
2. On high heat, bring fig mixture to a boil that cannot be stirred down, stirring occasionally. Continue to boil for about 12 minutes, stirring occasionally, until jam tests done: spoon several drops onto a cold plate and tilt -- when drops flow slowly, remove jam from heat.
   
   
3. Process in half-pint or pint jars: Ladle hot preserves into sterilized jars, filling to 1/4-inch from rim. Wipe rims clean. Lift lids from hot water and put on jars; screw on rings tightly. Place jars on a rack in a canning kettle or other deep kettle half-filled with boiling water. Add boiling water to cover jars by 1 to 2 inches. Process in boiling water bath 10 minutes. Lift jars from water; set on a towel to cool.
   
   Makes 2 pints.