Sunday, August 19, 2012

Southern Fig Jam


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


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