Easy Fig Jam Recipe
Ingredients
Scale
- 2 lbs figs
- 1 1/4 cup granulated sugar
- 1/3 cup lemon juice
Instructions
- Wash figs, and pinch off stems, removing any bad spots
- Place in a medium saucepan (four quart or larger) with sugar and lemon juice
- Mash with a potato masher, or blend with an immersion blender (you can also use a food processor)
- Heat over medium heat to a low boil, and boil for about 25 minutes, until jam is thick and reduced. It should coat a spoon heavily when it’s ready
- Ladle into sterilized canning jars, leaving a half inch of headspace
- Clean rims of jars with a soft cloth, then screw down lids and rings firmly
- Prepare water bath canner with hot water
- Lower jars into canner, cover with lid, and heat over medium-high heat to a rolling boil
- Process half pints for 10 minutes, or pints for 20 minutes
- Remove from heat and let cool
- When canner is sufficiently cool, remove jars from canner, and let rest for 24 hours
- Check lids to seal, wash jars if needed, and store out of direct light.