This is a recipe for Judy's fig preserves with lemon, an old fashioned recipe for fig preserves. The figs are simply cooked with an equal amount of sugar and some thinly sliced seeded lemons.
Visitor comments were very positive, and some included a reduction of sugar. One person said she reduced the sugar by about one-third. The results were good but the amount of jam was slightly reduced.
- 6 pounds fresh figs (peeled or unpeeled)
- 6 pounds sugar
- 3 lemons (very thinly sliced, seeds removed)
Wash, drain and stem the figs.
Put the figs in a large stainless steel or enamel-lined stockpot or Dutch oven.
Pour the granulated sugar over the figs and let sit overnight.
Cook the fig jam mixture over medium heat until sugar is completely dissolved, stirring constantly. Reduce the heat to low and add lemon slices. Cover and cook, stirring occasionally to prevent sticking until the figs are transparent and the syrup is thick, about 2 to 3 hours.
If possible, use a candy/deep fry thermometer. The jelling point to look for is 220 F to 225 F.
Meanwhile, sterilize the jars and lids.
Fill a large canning kettle with water and bring to a boil.
Pour the hot preserves into hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims and place the lids and rings on the jars.
Place the jars on the rack in the boiling water canner. Add more hot water to bring it to a depth of 1 inch above the tops of the jars, if necessary. Bring the water back to a gentle boil and continue boiling for 10 minutes, or 15 minutes if the altitude is above 6000 feet.
Remove the processed jars to a rack and let them cool. Check for seals and store in a cool, dark place.
If any jar does not seal, refrigerate and use right away or freeze the jam in a freezer container. If you use a glass jar to freeze the jam, leave at least 1 inch of headspace.
See Preparation of Jars and Boiling Water Bath Canning for more prep details.
Makes 5 to 6 pints
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