Updated August 2020
Sweet little figs are readily available here in the South, with many southeners having fig trees in their yards. Usually they are more than happy to share some of the bounty, so when my friends tell me the figs are ready I always get a gallon or two and tuck them away in the freezer.
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| bag of figs |
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| Cutting them when partially frozen is easier |
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| Fig jam cooking |
Ingredients
6 cups chopped figs
1 package Sure-Jell (fruit pectin)
1/2 cup water
1/4 cup lemon juice
1 tsp. butter (to prevent foaming)
1 tsp. ground cinnamon
8 cups granulated sugar
Method
Mix the figs, Sure-Jell, water, lemon juice, butter and cinnamon in a large stock pot; mash figs slightly, puree with an imersion blender, or leave chunky. Bring to a boil over high heat, stirring often to prevent sticking.
Add sugar all at once. Stir mixture constantly until it returns to a rolling boil. Continue stirring and boil hard for one (1) minute.
Remove from heat and ladle mixture into 1/2 pint or 1 pint canning jars, leaving a 1/4-inch head-space. Place jars in a water bath (this can be a large stock pot with a rack on the bottom) and cover completely with water to 2" over the top of the jars, or use a steam canner. Process jars 10 minutes.
Remove jars from boiling water bath or steam canner and allow to sit undisturbed on a kitchen towel on your counter-top 24 hours.
Jars are sealed when button in middle of lid pops down. Store jars on your pantry shelf up to 1 year.
Yield: 5 pint jars or 10 half-pint jars
Try Drunken Fig Jam for a boozy twist!
Enjoy,
Mary
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