fig preserves/jam

How To Make fig preserves/jam

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  1

  TOOLS TO USE:
  CANNING JARS WITH RINGS AND NEW LIDS
  WIDEMOUT FUNNEL
  LID LIFTER
  JAR LIFTER
  LARGE DEEP STOCK POT, OR CANNING POT WITH LID
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  2

  FILL AN OVERSIZE (STOCKPOT ETC)WITH WATER.
  BRING TO A SIMMER ON THE STOVE WITH THE LID ON, KEEP HOT.
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  3

  RUN YOUR CANNING JARS AND RINGS THROUGH THE DISHWASHER ON HIGH HEAT AND DRY CYCLE-KEEP THEM HOT UNTIL READY TO FILL.
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  4

  GENTLY RINSE FIGS WITH WATER. DRAIN WELL.
  
  CUT THE STEM END OFF, AND A THIN SLICE OF THE BOTTOM.
  SLICE OR QUARTER FIGS AND PLACE IN A LARGE HEAVY POT.
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  5

  BEFORE BEGINNING TO COOK THE FIGS, TAKE TIME TO WASH YOUR CANNING LIDS GENTLY WITH SOAP AND WATER.
  THEN, BRING A SMALL POT OF WATER TO A SIMMER.
  PLACE THE LIDS IN THE WATER METAL SIDE UP AND TURN DOWN A BIT TO JUST UNDER A SIMMER. KEEP HOT TILL NEEDED.
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  6

  MIX 1C OF THE SUGAR WITH THE PECTIN IN A BOWL, MEASURE THE REMAINING 3 1/2C INTO ANOTHER BOWL.
  
  ZEST THE LEMON(S)INTO A MEASURE CUP, THEN SQUEEZE THE JUICE TO MEASURE 1/3C.
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  7

  SET POT OF FIGS OVER MEDIUM HIGH HEAT, ADD THE JUICE-ZEST, AND SUGAR-PECTIN, STIRRING VERY WELL.
  
  BRING TO A BOIL STIRRING OCCASIONALLY.
  ADD REMAINING SUGAR.
  BRING BACK TO A FULL ROLLING BOIL AND CONTINUE BOIL FOR 1-2 MINUTES.
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  8

  IF DESIRED, AT THIS TIME YOU CAN USE AN IMMERSION BLENDER TO BUZZ THE FRUIT FOR ~JAM~ WHICH IS A LESS CHUNKY PRODUCT THAN PRESERVES.
  
  BRING CANNING
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  9

  REMOVE JARS FROM THE DISHWASHER, SPACING THEM OUT ON A CLEAN TOWEL NEXT TO THE LARGE BURNER ON YOUR STOVE.
  
  LADEL MIXTURE INTO CANNING JARS (LEAVING 1/4" HEADWAY) USING FUNNEL TO KEEP TOP EDGES CLEAN.
  WHEN ALL ARE FILLED, CLEAN TOP EDGE OF JARS IF NECESSARY(WITH A DAMP PAPER TOWEL)TO ENSURE A CLEAN SEAL.
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  10

  TURN HEAT TO HIGH UNDER THE CANNING POT AND BRING THE WATER TO A BOIL.
  
  WITH THE JAR LIFTER, CAREFULLY PLACE THE FILLED JARS INTO THE BOILING WATER. ASSURE THEY REMAIN STANDING UP.
  
  BRING BACK TO A BOIL AND SET TIMER FOR 5 MINUTES.
  THEY SHOULD BE BOILING IN THE WATER BATH TOTAL BETWEEN 5-7 MINUTES.
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  11

  USING LID LIFTER, REMOVE ONE LID AT A TIME FROM THE HOT WATER AND PLACE ON TOP OF A JAR. SCREW THE RINGS ON TIGHTLY.
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  12

  CAREFULLY REMOVE THE JARS FROM THE WATER AND SET ON THE TOWEL TO COOL. BE GENTLE, TRY TO NOT KNOCK THE JARS.
  JARS SHOULD COOL AT LEAST 12 HOURS UNDISTURBED.
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  13

  CHECK THE SEALS...GENTLY PRESS IN THE CENTER OF THE LID. THEY SHOULD NOT POP DOWN AND UP. IF THEY DO, REFRIGERATE/FREEZE IMMEDIATELY.
  
  LOOSEN THE RINGS AND DRY ANY REMAINING MOISTURE ON THE JARS.
  
  I FIND THESE PRESERVES LAST ON MY PANTRY SHELF FOR 12 MONTHS WITH GOOD QUALITY.
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