fig preserves/jam

How To Make fig preserves/jam

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  Step 1
  TOOLS TO USE: CANNING JARS WITH RINGS AND NEW LIDS WIDEMOUT FUNNEL LID LIFTER JAR LIFTER LARGE DEEP STOCK POT, OR CANNING POT WITH LID
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  Step 2
  FILL AN OVERSIZE (STOCKPOT ETC)WITH WATER. BRING TO A SIMMER ON THE STOVE WITH THE LID ON, KEEP HOT.
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  Step 3
  RUN YOUR CANNING JARS AND RINGS THROUGH THE DISHWASHER ON HIGH HEAT AND DRY CYCLE-KEEP THEM HOT UNTIL READY TO FILL.
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  Step 4
  GENTLY 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.
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  Step 5
  BEFORE 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.
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  Step 6
  MIX 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.
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  Step 7
  SET 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.
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  Step 8
  IF 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
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  Step 9
  REMOVE 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.
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  Step 10
  TURN 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.
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  Step 11
  USING LID LIFTER, REMOVE ONE LID AT A TIME FROM THE HOT WATER AND PLACE ON TOP OF A JAR. SCREW THE RINGS ON TIGHTLY.
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  Step 12
  CAREFULLY 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.
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  Step 13
  CHECK 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.
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