When fig season arrives, I’m always looking for ways to put those beautiful, sweet figs to good use. I love the flavor of fresh figs, but I’ve never been a big fan of their texture. Homemade fig jam gives me the best of both worlds—all that wonderful fig flavor in a smooth, sweet spread.
This old-fashioned fig jam is made with just four simple ingredients and no added pectin. Spread it on warm biscuits or toast, serve it with cheese and crackers, or tuck a few jars away to enjoy long after fig season is over.
INGREDIENTS
5 pounds figs
6 cups sugar
3/4 cup water
1/4 cup lemon juice
DIRECTIONS
TO PREPARE FIGS: Completely cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop figs. Measure 2 quarts chopped figs.
TO MAKE JAM: Combine figs, sugar, and water in a large stockpot. 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. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 15 minutes in a boiling water canner.
Recipe from Ball Blue Book of Canning
FIG JAM
Yield: 5 pints
INGREDIENTS
- 5 pounds figs
- 6 cups sugar
- 3/4 cup water
- 1/4 cup lemon juice
DIRECTIONS
TO PREPARE FIGS: Completely cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop figs. Measure 2 quarts chopped figs.
TO MAKE JAM: Combine figs, sugar, and water in a large stockpot. 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. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 15 minutes in a boiling water canner.
Recipe from Ball Blue Book of Canning
TO MAKE JAM: Combine figs, sugar, and water in a large stockpot. 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. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 15 minutes in a boiling water canner.
Recipe from Ball Blue Book of Canning