FIG PRESERVES/JAM

15
Susan Din

By
@spatdi

I have a prolific 20yr old fig tree in my back yard, and I make preserves every summer. I don't eat much of it myself, but there's enough for my family, and I gift a lot to friends and coworkers.
My 4 year old grandson dreams about my fig jam, he can't get enough!
There are lots of people who don't know what a fig is...till they meet me during fig season!!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
5 LBS OF FIGS MAKES 7-10 8OZ JARS
Prep:
1 Hr
Cook:
30 Min
Method:
Stove Top

Ingredients

5 lb
fresh figs -i use celeste (no peeling needed) but any fresh fig is fine
1/3 c
fresh lemon juice
6 Tbsp
low sugar pectin
4 1/2 c
sugar
1 large
lemon zested (approx 1 tbsp)
no water

How to Make FIG PRESERVES/JAM

Step-by-Step

  • 1TOOLS TO USE:
    CANNING JARS WITH RINGS AND NEW LIDS
    WIDEMOUT FUNNEL
    LID LIFTER
    JAR LIFTER
    LARGE DEEP STOCK POT, OR CANNING POT WITH LID
  • 2FILL AN OVERSIZE (STOCKPOT ETC)WITH WATER.
    BRING TO A SIMMER ON THE STOVE WITH THE LID ON, KEEP HOT.
  • 3RUN YOUR CANNING JARS AND RINGS THROUGH THE DISHWASHER ON HIGH HEAT AND DRY CYCLE-KEEP THEM HOT UNTIL READY TO FILL.
  • 4GENTLY RINSE FIGS WITH WATER. DRAIN WELL.

    CUT THE STEM END OFF, AND A THIN SLICE OF THE BOTTOM.
    SLICE OR QUARTER FIGS AND PLACE IN A LARGE HEAVY POT.
  • 5BEFORE BEGINNING TO COOK THE FIGS, TAKE TIME TO WASH YOUR CANNING LIDS GENTLY WITH SOAP AND WATER.
    THEN, BRING A SMALL POT OF WATER TO A SIMMER.
    PLACE THE LIDS IN THE WATER METAL SIDE UP AND TURN DOWN A BIT TO JUST UNDER A SIMMER. KEEP HOT TILL NEEDED.
  • 6MIX 1C OF THE SUGAR WITH THE PECTIN IN A BOWL, MEASURE THE REMAINING 3 1/2C INTO ANOTHER BOWL.

    ZEST THE LEMON(S)INTO A MEASURE CUP, THEN SQUEEZE THE JUICE TO MEASURE 1/3C.
  • 7SET POT OF FIGS OVER MEDIUM HIGH HEAT, ADD THE JUICE-ZEST, AND SUGAR-PECTIN, STIRRING VERY WELL.

    BRING TO A BOIL STIRRING OCCASIONALLY.
    ADD REMAINING SUGAR.
    BRING BACK TO A FULL ROLLING BOIL AND CONTINUE BOIL FOR 1-2 MINUTES.
  • 8IF DESIRED, AT THIS TIME YOU CAN USE AN IMMERSION BLENDER TO BUZZ THE FRUIT FOR ~JAM~ WHICH IS A LESS CHUNKY PRODUCT THAN PRESERVES.

    BRING CANNING
  • 9REMOVE JARS FROM THE DISHWASHER, SPACING THEM OUT ON A CLEAN TOWEL NEXT TO THE LARGE BURNER ON YOUR STOVE.

    LADEL MIXTURE INTO CANNING JARS (LEAVING 1/4" HEADWAY) USING FUNNEL TO KEEP TOP EDGES CLEAN.
    WHEN ALL ARE FILLED, CLEAN TOP EDGE OF JARS IF NECESSARY(WITH A DAMP PAPER TOWEL)TO ENSURE A CLEAN SEAL.
  • 10TURN HEAT TO HIGH UNDER THE CANNING POT AND BRING THE WATER TO A BOIL.

    WITH THE JAR LIFTER, CAREFULLY PLACE THE FILLED JARS INTO THE BOILING WATER. ASSURE THEY REMAIN STANDING UP.

    BRING BACK TO A BOIL AND SET TIMER FOR 5 MINUTES.
    THEY SHOULD BE BOILING IN THE WATER BATH TOTAL BETWEEN 5-7 MINUTES.
  • 11USING LID LIFTER, REMOVE ONE LID AT A TIME FROM THE HOT WATER AND PLACE ON TOP OF A JAR. SCREW THE RINGS ON TIGHTLY.
  • 12CAREFULLY REMOVE THE JARS FROM THE WATER AND SET ON THE TOWEL TO COOL. BE GENTLE, TRY TO NOT KNOCK THE JARS.
    JARS SHOULD COOL AT LEAST 12 HOURS UNDISTURBED.
  • 13CHECK THE SEALS...GENTLY PRESS IN THE CENTER OF THE LID. THEY SHOULD NOT POP DOWN AND UP. IF THEY DO, REFRIGERATE/FREEZE IMMEDIATELY.

    LOOSEN THE RINGS AND DRY ANY REMAINING MOISTURE ON THE JARS.

    I FIND THESE PRESERVES LAST ON MY PANTRY SHELF FOR 12 MONTHS WITH GOOD QUALITY.

Printable Recipe Card

About FIG PRESERVES/JAM

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: Southern
Other Tags: For Kids, Heirloom