Fig Jam

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE prepared figs with lemon juice, water, and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
  3. ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary
  4. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Fig Jam (with Liquid Pectin) - Ball® Recipes is rated 3.8 out of 5 by 6.
Rated 3 out of 5 by from First time using liquid pectin. Figs, and jalapeños added to recipe. Reduced water by half, still too much. Mixture was very liquid. Used the freezer plate method to test for set, and no set. Added some powdered pectin, no luck. Added little more and after boil, called it a day, and canned three pints, with half pint right to fridge. Might set in a week or so...but I prefer powdered pectin. I think If I had added an apple (for pectin) that would have improved set.
Date published: 2017-08-30
Rated 5 out of 5 by from Real Fruit Pectin I have three fig trees. Picked a bucket and washed them. I cut off stems and used enough figs to make 7 cups. I used my pastry cutter to chop them. Added 4 table spoons of Real Lemon and gave them a stir to blend. I used 5 table spoons Real Fruit pectin brought it to a simmer then added 5 cups of raw Morena sugar. 1 teaspoon of butter. Canned with water bath. Jam came out fine .
Date published: 2017-07-02
Rated 5 out of 5 by from In response to Artbelles I have figured out a great recipe for fig preserves! My recipe is 7 cups of stemmed and chopped figs, 1/4 cup lime juice, 1 pat butter 7 cups sugar and 7 TBS of Ball Real Fruit Pectin. Add up to 1/2 cup of water if necessary. I don't like to add any water but if you want a thinner preserve you may find that helpful. This is MY recipe and works perfect each time! I don't always have exactly 7 cups of fruit. If I'm over a little then I adjust my pectin. ;) Hope this helps you! Also, if you wish to add another fruit to your figs just use the same fruit amount. I always add a different fruit to some of my fig preserve batches. Fig/blueberry is the favorite of mine and my families! Happy canning! Have fun and be creative! What is the worst that can happen? A batch that doesn't set? So what! Dump the batch back in the pot and add more pectin. ;) Or use that batch for cooking or baking! YUM!
Date published: 2016-07-27
Rated 4 out of 5 by from Fig Jam I made 3 batches of fig jam (7 jars to a batch, each jar was 8 oz) ) using Real Fruit Low or No-Sugar Needed Pectin. I followed the recipe for 7 cups of fruit for each batch and had to do a conversion to get the correct amount of water, pectin and sugar. Each batch turned out very thick. I guess I will have to call it fig preserves. My question is: why does the fruit end up so thick?? I notice you don't have a fig recipe using Real Fruit Low or No=Sugar Needed Pectin.
Date published: 2016-07-26
Rated 1 out of 5 by from Fig Jam with powdered pectin I wish the Ball site had a recipe foe fig jam with powdered pectin, since I have 4 nearly 5 oz. containers of it & a tree full of ripe figs. I prefer to follow a recipe, but guess I will experiment carefully. Disappointed.
Date published: 2016-07-21
Rated 5 out of 5 by from Clear and concise I slogged through one 6 page fig web recipe before finding this one. It works beautifully.
Date published: 2016-07-13
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