Surejell Fig Jam Recipes
FIG PRESERVES
These are good with hot biscuits or on toast. They are really easy to make, too.
Provided by Donna Brown
Categories Fruit Sauces
Number Of Ingredients 4
Steps:
- 1. Wash and sterilize about 7 pint jars (more or less) and jar lids. NOTE: If you are using jelly jars, it will make more than 7). Wash and cut stems off figs, don't peel. Mash figs, add lemon juice and mix well. Put figs in a large pan, add sugar, mix well. (At this point you may want to add just about 1/8 - 1/4 cup water if mixture is too thick, but no more than that.) Add pectin and mix well. Place pan on stove eye and bring to a rolling boil (a boil you can't stir down) and boil 2 minutes. Remove pan from stove eye and skim white film from the top. Ladel into hot, sterilized jars, put on sterilized lids and tighten rings. Turn jar upside down on a kitchen towel. Fill remainder of jars, following same procedure. Leave turned upside down 5 minutes. Turn right side up and let cool.
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