Fig Jam- making and canning process. ( Full recipe at the description box).

Figs are in season now. Why not make some jams to enjoy figs throughout the year? Let’s do this!


Ingredients:
6 cups of figs
6 cups of sugar
1 & 1/2 packages of liquid pectin
Juice of one lime or lemon
1/4 cup water
A sprinkle of cinnamon

Instruction:
Let’s have the jars ready first. We need glass jars with metal caps. One recipe will fill about six 8 ounce jars. Boil the jars in a covered large pot lined with canning rack. Lift and drain the jars with a jar lifter and let dry upside down on a tray lined with towel. Boil the caps separately and pick up with a tong and let dry.

Cut the figs into small pieces. Add the sugar and start boiling at a medium high heat. Add the lime juice and water. Let it come to a full rolling boil. Boil for 3 minutes. Add the pectin and let it come to a rolling boil again. Let it boil for three minutes.
Remove the pan from stovetop.
Wipe the jars and cap with dry paper towel and make sure that there are no cracks. Pour the hot jam into the jars with a ladle or through a canning funnel. Close caps tightly and boil for ten minutes. Lift jars and let rest for twenty for hours to set. Check the air tightness of the jars by lightly pushing the caps up but do not open it. If its airtight it would not open with a light push.
Canned jams last one year unopened at room temperature on a cool and dry place. Refrigerate after opening.



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