How many of you have beautiful fig trees in your yard?
Do you have more figs than you know what to do with?
Here is a special tasty treat.
Strawberry Fig Jam
This jam is so good even those that say
"I don't eat figs" will eat it and never know they are eating figs.
OK- I don't always tell people it is fig jam.
You know the ones I am speaking about.
I am sure you know someone in your life that does not eat
ANYTHING.
You will need:
Fruit- 5 cups (we mix figs & strawberries) You can use all figs if you wish. Strawberries were on sell for $.69 a pint.
Lemon Juice- 1/4 cup
Water- 1/2 cup
Pectin- 1 pack We us No Sugar Needed
Butter- 1/2 tsp (to reduce foaming, if desired)
Sugar- 2 cups
Splenda- 2 cups
1 large pot (We like Teflon for easy cleanup.)
Large Spoons and Ladle
Ball Jars & Lids
Jar Funnel
Hug pot to sterilize the jars
Have fun picking your own fruit. Above is a picture of a ripe fig. It will take about 3-5 pounds of fruit. DO NOT increase the recipe or the jam will not "set".
1. Prepare boling water jars and lids. (Directions below)
2. Wash and cut up fruit. You will need 5 cups crushed or chopped. We find the fruit will break up during cooking and mash with a potato masher during cooking if we would like smaller chunks.
3. Combine fruit, pectin, 1/4 cup of sugar, water and lemon juice in the pot and cook over high heat stirring constantly. Bring to a full rolling boil that cannot be stirred down.
4. Add remaining sugar and Splenda. Return mixture to a full rolling boil. Boil for 3 minutes, stirring constantly. Test jam with a metal spoon. Dip spoon half full and let cool if it becomes thick, you know your jam is ready. If not add a little more pectin and bring to a boil again for 1 minute.
5. Remove from heat. Skim foam in necessary
6. Let stand for 5 minutes and stir completely. While standing, get a few prepared jars and place on towel (makes clean up eaiser).
7. Fill jars to within 1/4 inch of top, wipe any spills. Center HOT lid on jars apply ring and tighten.
8. Place filled jars into large pot. Make sure each jar is covered with water by 1-2 inches. Bring water to a gentle, steady boil.
9. Boil for 7 minutes. The directions on the box of pectin will tell you how long for high altitudes.
10. Lift jars out of the water onto a towel to cool, undisturbed for 12 to 24 hours. Do not tighten lids it may interfere with the sealing process.
11. Test seals by pressing center. If lid does not go up and down, it's Sealed!! Yea! If not sealed within 24 hours , refrigerate immediately for up to 3 weeks or reprocess for the full length of time using a new lid.
12. Remove rings to clean sealed jars by wiping jars with a damp cloth. Now is the time to add your cute fabric to top of jars. Replace ring and tighten.
13. Store in a cool, dry, dark place. So enjoy them in the first 12 months!
Preparing Jars
1. Fill large pot/canner 1/2 full with water. Boil water. Keep water simmering and covered.
2.Add jars and lids into hot water, not boiling, until ready to use. Keep the jars hot will help prevent breaking with the hot jam is added. To prevent seal damage, do not boil lids.
“The rule is jam tomorrow and jam yesterday, but never jam today.”Lewis Carroll
•
