Sunday, August 19, 2012

Southern Fig Jam

Yum

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
Recipe
Ingredients
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

Method
Mix the figs, Sure-Jell, water, lemon juice, butter and cinnamon  in a large stock pot; mash figs slightly. Bring to a boil over high heat, stirring often to prevent sticking.

Add sugar all at once. Stir mixture constantly until it returns to a rolling boil.  Continue stirring and boil hard 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 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, or use a steam canner. Process jars 10 minutes.

Remove jars from boiling water bath or steam canner 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

Try Drunken Fig Jam for a boozy twist!

Enjoy,
Mary

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