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FIG JAM




Source of Recipe


Unknown


List of Ingredients




4 cups crushed figs (about 3 pounds of figs)
½ cup lemon juice
7½ cups sugar
1 pouch liquid pectin

Recipe



Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

Sort and wash fully ripe figs; remove stem ends. Crush or grind fruit.

Place crushed figs into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in pectin. Skim.

Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water bath for 15 minutes.

Makes about 9 half pint jars