Real Recipes From Real Home Cooks ®

fig jam

★★★★★ 1
a recipe by
Melanie B
Kennesaw, GA

http://pickyourown.org/figjam.htm This is where I got my basic jam making recipe. I love fig jam. Luckily one of my friends has a fig tree in her yard. Figs spoil super fast. You need to pick, trim and rinse them, then freeze them within 24 hours. They go bad that fast.

★★★★★ 1
serves 6 1/2 pint jars
prep time 30 Min
cook time 30 Min
method Canning/Preserving

Ingredients For fig jam

  • 5 c
    fresh figs
  • 1-2 c
    sugar *** see note at bottom
  • 3 Tbsp
    low sugar pectin***see note
  • 1/4 c
    lemon juice
  • 1/2 c
    water

How To Make fig jam

  • 1
    As I noted, I trim the end off the figs and rinse them off before I freeze them. Pare any blemishes. You do not need to peel the figs.
  • 2
    Cut in at least 4 pieces. You can cut smaller pieces if you do not want large pieces of fig in your jam. I prefer some larger pieces. I normally cut them in 8 pieces.
  • 3
    Put figs, 1/2 cup sugar, pectin, water and lemon juice in a pan. On medium high, bring to a boil slightly mashing the fruit. You want to stir often the mixture does not burn.
  • 4
    When the mixture comes to a boil, remove from heat and add in the remaining 1 1/2 cups of sugar. Return to heat, bring to a boil stirring constantly to prevent burning. Boil for about 1-2 minutes or until the sugar has melted.
  • 5
    Fill 6 jelly jars (1/2 pints), seal and give a hot water bath for 15 minutes.
  • 6
    You can certainly use regular pectin, but you will need to increase your sugar to 5 cups. I prefer to save my money and calories and use the low sugar pectin.
  • 7
    Depending on how sweet the fruit is, I start with 1 cup of sugar and may have to add more-- this is true of any of the sweeteners. I made it with honey instead of sugar- it took 1 cup. I also made it with stevia. That took 1/2 cup.
  • 8
    Pectin note: sometimes I need to add more pectin. After it has boiled, dip a spoon in the mixture. Let it cool for a moment, then try to draw a line down the back of the spoon. If you can, you are good. If the jam slips off the spoon, add a bit more pectin and boil for a few more moments and check again. Sometimes I have to add more pectin. I guess it depends on the water content of your fruit.
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