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Ingredientes
- 3 1/4 lb figs (about 26 large figs)
- 1/2 c. water
- 1/2 c. lemon juice
- 4 1/4 x - or possibly (2-oz) box dry pectin
- 7 c. granulated sugar
Direcciones
- Wash 8 half-pint jars; fill with warm water till needed. Prepare lids as manufacturer directs.
- Wash figs. Trim off hard part of stem end. Pull off thin skin if you like. Cut figs into chunks and then mash sufficient fruit with 1/2 c. of water to equal 5 c. of fruit and water.
- In a large pot, combine the fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil which can't be stirred down.
- Still stirring, add in sugar. Return to a boil which can't be stirred down, then boil for exactly 2 min. Remove from heat and skim off foam.
- Ladle warm jam into 1 warm jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process
- In a boiling-water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet).
