This homemade fig jam recipe is made with fresh figs, sugar, and lemon juice. The jam is simmered until it thickens and gets to the gel stage.
- 3 pounds fresh figs, washed, stems removed
- 2 cups granulated sugar
- Juice and finely grated zest of 1 lemon
- In a large saucepan, combine the figs, sugar, and lemon juice and zest. Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally. Remove the cover and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.
- For a good gel, test a small amount on a very cold saucer: Put the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then return to the freezer for 1 minute. When a good gel stage is reached, the surface of the fruit mixture will wrinkle slightly when pushed with a finger.
- While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil; reduce heat and keep jars in the water.
- Put water in a saucepan and bring to a simmer, reduce heat to low and add the jar lids. Keep in the hot water until ready to use. Do not boil.
- Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings. Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring to a boil jars for 10 minutes.
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