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1-1/2 lbs fresh figs, stemmed and quartered
Put figs, sugar, and lemon into a heavy, medium pot, stir well, cover and let marinate at room temperature for 2 hours.
Boil fig mixture over medium high heat, stirring often, until jam is dark and syrupy and temperature registers 215°F on a candy thermometer (12 to 14 minutes). Meanwhile, submerge two 1-pint canning jars, lids and rings, and a wide mouth funnel in a large pot of boiling water and sterilize for 10 minutes. Remove from hot water and transfer to a clean dish towel.
Use the funnel to fill each jar with hot jam to no more than 1/4" from rim. Wipe rims with a clean dish towel, place lids on jars and screw on ring bands. Transfer filled jars to a canning rack, submerge in pot of gently boiling water (jars should be at least 1" under water) and boil for 10 minutes. Use tongs to remove jars from water and place on dish towel. Let cool undisturbed for 24 hours. Test to make sure jars are sealed (after sitting for 24 hours) by pressing down on lid. If lid doesn't pop up it's sealed. If not refrigerate and use before the other sealed jars.
Poster's Notes:
Posted by Judy Sennesh
Nutritional Info Per Serving: N/A
1-1/2 lbs sugar
1 small lemon, washed, halved lengthwise, seeded and thinly sliced crosswise
Someone asked about jams without pectin. Here's one from the new issue of Saveur. It's delicious and it's fig season.