Fig Jam

We've got a good fig crop coming in this year.  Andrew picked many figs while we were away, cleaned them, and froze them, saving up for me to come home and make fig preserves.  That's exactly what I did today.  Now, two batches of fig jam - 16 jars in all - are sittin' pretty on the counter, and the kitchen smells heavenly!

Here's the recipe:


Figgy Jam
4 cups prepared figs (washed, stemmed, cut into 1/8ths - no need to peel)
1/2 cup lemon juice
1/2 cup water
7 cups sugar, measured into a separate bowl
1/2 teaspoon butter or margarine
1 pouch liquid fruit pectin (Certo)

Have 8 half-pint jars, lids, and bands ready.

Measure prepared fruit into a large, heavy saucepot.  Add lemon juice and water; stir until well blended.

Stir sugar into prepared fruit in pot.  Add butter to reduce foaming.

Bring mixture to full rolling boil (one that can not be stirred down) over hight heat, stirring constantly.

Stir in pectin.  Return to a full rolling boil and boil for 1 minute, stirring constantly.

Remove from heat.  Skim off any foam with a metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of the top.  Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands tightly.  Turn upside down for 5 minutes.  Turn upright and allow to cool completely.  (Or process in a hot water bath for 10 minutes, then allow to cool.)

After cooling, check seals by pressing middle of lid with finger.  If the lid springs back it's not sealed and must be refrigerated.