Fig jam recipe
|Prep time||15 minutes|
|Cook time||1 hour|
|Total time||1 hour, 15 minutes|
|Meal type||Breakfast, Condiment|
|Misc||Gourmet, Pre-preparable, Serve Cold|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Wash and cut stems off figs. Reserving 5 figs, place the remaining figs in a heavy pot or dutch oven with water and sugar. Use a potato masher or stick blender to crush figs, making them as smooth or chunky as you prefer. Sliver the 5 reserved figs and add to the fig mixture. Allow the jam to simmer down for about 30 minutes until quite thick.
While jam is simmering, bring about 7 quarts of water to boil in a 10 quart pot. Sterilize jars in boiling water with rings (do not put lids in the pot). Place lids in a separate, smaller, pot of barely simmering water allow activation of the rubber seal.
After jam has thickened, add pectin and bring to a full boil for about 2 minutes. Remove jam from heat.
Remove jars from boiling water with jar grabber, and place on a clean dishtowel or counter. Using a sterilized ladle (just dip it in the boiling water for a few seconds), pour jam into jars. Using a clean dish rag dipped in very hot water (you can, carefully, use the boiling water), wipe any spilled jam from the rim of each jar.
Using sterilized tongs, place an activated lid on each jar, and seal with a ring. After sealing, use your jar-grabber to place full jars back into the boiling water for about 8 more minutes. Remove jars from water, and allow to cool. If any jars have not properly sealed, be sure to refrigerate those (the jam will still be fine to eat, as long as it is kept properly).
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