fig preserves/jam

How To Make fig preserves/jam

• 
  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
• 
  2

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

  RUN YOUR CANNING JARS AND RINGS THROUGH THE DISHWASHER ON HIGH HEAT AND DRY CYCLE-KEEP THEM HOT UNTIL READY TO FILL.
• 
  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.
• 
  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.
• 
  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.
• 
  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.
• 
  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
• 
  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.
• 
  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.
• 
  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.
• 
  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.
• 
  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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card