I’m making Fig Jam today. I prefer jam to jelly so I’ll be making it with no Pectin.
In addition to the ingredients listed below, you will need a canning pot and rack to prevent the jars from sitting on the floor of the pot, a wide mouth funnel and a jar tong for lifting out the hot jams.
I’ll be using 12 4oz jelly jars, so I’ll begin the day by thoroughly washing them. Wash the lids and the bands as well. It’s ok to reuse jars and bands, but always start with new lids.
I gathered up 3 pounds of figs (fought the birds for them I should say). My recipe is pretty simple.
3 lbs Fresh Figs
1 cup Water
1 cup Sugar
Juice of one Lemon
1 Tbs Balsamic Vinegar
2 Shots of good quality Spiced Rum (the alcohol will all cook away, but you can use Apple Juice if you want)
Begin by removing the stems from the Figs. I like to give them a good rinse too. Place them in a pot with the water and simmer until they are soft enough to mash.
I have to admit I tend to cheat a bit here. I like my jam really mashed so I run them through a hand held food processor and then put them back on the stove. If you prefer, just chop them fine before cooking.
Stir in the remaining ingredients and simmer until the mixture begins to thicken. This can take quite a while – up to an hour or so if your fruit is juicy.
Meanwhile get all the clean jars set out and ready.
When your jam looks thick enough, fill the jars to within 1/4″ of the rim using the funnel to prevent spillage while it is still hot. Wipe the rims off with a clean damp cloth before placing the lid on top. Twist on the band (not super tight) and put them into the boiling water. Boil for 10 minutes. Higher altitudes may need additional time.
You should hear each lid ‘pop’. That’s the vacuum seal working. Allow them to cool and check the lids. There should be no play in them at all. If so, discard or just put it in the fridge and eat immediately.
I think it tastes great with cream cheese on toast!