If this recipe looks a lot like one available from Kraft (makers of Sure-Jell), that is because it came from them. Mom's original recipe simply listed the ingredients and said to "Follow directions on Sure-Jell package". While each $2 package of Sure-Jell contains an impressive guide to canning and freezing jams and jellies, it no longer lists the proportions for Fig jam, making Mom write them down!
45 minutes to prepare, 45 minutes to cook
Makes ten 8 oz. jars
Sure-Jell, via Janice T. Watlington
Contributor!Sure-Jell Figs!Preserves Jams!Fig Lemon!Fig Preserves
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Rinse them with warm water. Pour boiling water over flat lids in saucepan, sitting off the heat. Let jars and lids stand in hot water until ready to use. Drain jars well before filling.
Trim stem ends from figs. Finely chop or grind fruit. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice and water.
Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches --- add boiling water if needed. Cover, and bring water to gentle boil. Boil for 10 min., then remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing middles of lids with finger. If lids springs back, lids are not sealed and refrigeration is necessary.
© 2006, John A. Watlington. This work is licensed under a Creative Commons Attribution-NonCommercial 2.5 License.
wad@alum.mit.edu