Sweet little figs are readily available here in the South! I got some of these delicious treats from my foodie friend, Southern With a Twist, a bit ago and put several bags in the freezer.
|bag of figs|
Got them out today and made more delicious fig jam! It's so tasty with just a touch of cinnamon. One of the best compliments I ever received was when a good friend said it was so yummy it would even be good over vanilla ice-cream! Now that's a compliment!
|Cutting them when partially frozen is easier|
|Fig jam cooking|
6 cups chopped figs
1 package Sure-Jell (fruit pectin)
1/2 cup water
1/4 cup lemon juice
1 tsp. butter (to prevent foaming)
1 tsp. ground cinnamon
8 cups granulated sugar
Mix the figs, Sure-Jell, water, lemon juice, butter and cinnamon in a large stock pot on the stove and get it cooking over high heat. Bring to a rolling boil (a boil that doesn't stop while stirring), stirring often to prevent sticking.
Add sugar all at once. Stir mixture constantly until it returns to a rolling boil. Continue stirring and boil for one (1) minute.
Remove from heat and ladle mixture into 1/2 pint or 1 pint canning jars, leaving a 1/4-inch head-space. Place jars in a boiling water bath (this can be a large stock pot with a rack on the bottom) and cover completely with water to 2" over the top of the jars.
Cover stock pot with lid and bring water to a rolling boil over high heat. Reduce heat some, but maintain a boil and process jars in the boiling water 10 minutes.
Remove jars from boiling water bath and allow to sit undisturbed on a kitchen towel on your counter-top 24 hours.
Jars are sealed when button in middle of lid pops down. Store jars on your pantry shelf up to 1 year.
Yield: 5 pint jars or 10 half-pint jars