And even though tropical storm Debby rolled through and ruined about half of the fig crop (the rain caused the figs to swell up and rot), we still had large quantities to eat and cook with. I made fig cake and fig newtons (the newtons were good but too much work in my opinion), but the best thing I made by far was fig jam. Prior to canning it, my husband kept saying, "Honey, fig jam would be amazing." "I would really love some fig jam." "If you made fig jam I'd be such a happy man."
So jam-making had to happen.
This was the third time I canned jam this year (we did strawberry and blueberry jam when those fruits were in season here), and I'm getting more familiar with the process.
PickYourOwn.org is a wonderful resource for canning food...she has so many tutorials! I used her fig jam instructions, and made up a little cheat sheet for myself (so I wasn't constantly scanning up and down the webpage for instructions).
Here's the down and dirty for making fig jam:
-You'll need 5 heaping cups of whole, fresh figs to make one batch of jam (approx 7 half-pint jars worth).
-You'll also need 1 box no-sugar pectin, 1/2 cup water, 1/4 cup lemon juice, 4 1/2 cups of sugar, and cinnamon (optional). Along with your canning supplies: a water bath canner, tongs, funnel, jars and lids.
1) Sterilize your jars (I do this in the dishwasher).
2) Heat your lids in a pot on the stove in water that is just under boiling.
3) Wash your figs, removing the stems and any yucky skin. I cut mine in half.
4) Crush the figs (5 heaping cups whole figs equals 4-5 cups crushed figs).
5) Mix your box of no-sugar pectin with 1/4 cup of your sugar.
6) In a large pot, mix the crushed figs, pectin and sugar mixture, 1/2 cup water, 1/4 cup lemon juice, and cinnamon and bring to a boil.
7) Once the mixture is at a full boil, add the remaining 4 1/4 cups sugar.
8) Bring back to a rolling boil, boil hard for 1 minute.
9) Remove from heat, skim the foam off the the top of the jam.
10) Fill your hot jars with jam, leaving 1/4 inch headspace at the top. Place the lids and rings on top.
11) Process the jars in boiling water in your canner (covered 2 inches) for 5-10 minutes (5 minutes for small jars, longer for bigger jars).
12) Carefully remove from the canner and allow to cool undisturbed. The lids should seal (any unsealed jars can be refridgerated or placed back in the canner and reprocessed).
I love the sight of the pretty jars lined up on the counter. :) And my husband is a happy fig-jam-consuming man.
Printable Fig Jam Cheat Sheet
For detailed instructions and pictures, visit Pick Your Own's Tutorial.
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