Fig Jam
Fig Jam recipe
Yield
48 servingsPrep
45 minCook
15 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
figs
chopped, about 5 pounds |
*
|
| 6 | cups |
sugar
|
|
| ¾ | cup |
water
|
|
| ¼ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
figs
chopped, about 5 pounds |
*
|
| 1.4 | l |
sugar
|
|
| 177 | ml |
water
|
|
| 59 | ml |
lemon juice
|
|
Directions
To prepare chopped figs, cover figs with boiling water.
Let stand 10 minutes.
Drain, stem and chop figs.
Combine figs, sugar, and ¾ cups water in a large sauce pot.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly until thick.
Stir frequently to prevent sticking.
Add lemon juice and cook 1 minute longer.
Pour hot into hot jars, leaving ¼ inch head space.
Adjust caps.
Process 15 minutes in boiling water bath.
