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Receta Fig Jam With Pectin
by Global Cookbook

Fig Jam With Pectin
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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

  1. Wash 8 half-pint jars; fill with warm water till needed. Prepare lids as manufacturer directs.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. In a boiling-water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet).