Home canning is something I enjoy. I love to make jelly and jam and canned apples, canned peaches, etc. Today DH and I worked together to make 31 jars of fig jam. This is the recipe I used:
I left out the cinnamon. For the pectin, I used Ball Real Fruit Low or No Sugar Needed Pectin. For each batch of jam, I used 3 tablespoons of pectin and four cups of sugar.
Our DDIL brought the figs to us when the store she works at had them on sale. Some of the figs had been purchased earlier and were frozen to hold them till it was time to make jam. I haven’t used frozen figs before, but they worked as well as the fresh ones did. They were actually less messy to cut up. I trimmed the stem ends. The skins were thin enough to leave on. I just chopped them and measured out four to five cups for each batch.
So easy to make!
Our usual canning set up. The hot water bath goes to the left on the front of the stove. The fruit cooks on the front right burner and the jar flats warm up on the back right side of the stove. A cookie sheet under the jam jars helps to corral any drips.
Thirty-one jars later…
A fresh loaf of sourdough bread came out of the oven just as we started the first batch of figs.
How providential!
Delicious! I am so happy to have the fig jam made. It’s a favorite of mine. I’d hate to have to face winter without it. 😉
Here’s my post about making fig jam two years ago. fig jam
More canning fun:
October 2015 twenty jars of spiced apples
August 2013 peaches, peaches, and peaches
August 2011 the rule is jam tomorrow and jam yesterday but never jam today…
June 2010 apricot jam ~ sunny summer goodness
~~Rhonda































































































