Homemade Fig Jam
This post was written by Form & Reform on November 18, 2008
Posted Under: How To,Stories from Home,Zolie
Posted Under: How To,Stories from Home,Zolie
The rains a few weeks ago came at just the right time for our last fig crop of the year making them nice and plump. Conveniently the biggest branch, well out of reach and covered with figs, snapped in the rain giving us figs galore right at our feet! Zolie and I picked them and cut firewood Sunday and started making Jam early Monday morning. After getting things started, Zolie got Kyrsten up to speed so I could get to work. While I was gone the two of them reduced the mix down to very nice jam, canned it and even made beautiful labels. We tried out the new fig jam this morning on pancakes with the homemade butter we made a few weeks back. Yum! Apple butter is next!
Zolie’s Fig Jam |
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Boiling water (enough to cover figs completely)
4 qts fresh figs (8 cups crushed) 2 cups Sugar 3 cups water 8 slices lemon Pour boiling water over figs; let stand 15 minutes. Drain and thoroughly rinse in cold water. Pat dry; remove stems. Crush and measure figs; place in large heavy pot. Add 1/4 cup sugar for each cup of crushed figs. Add 3 cups water. Bring to a rapid boil; reduce heat and simmer, uncovered, 3 hours or until thickened, stirring occasionally.Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace; add a slice of lemon to each jar. Cover at once with metal lids and screw on bands finger tight. Process in a boiling-water bath for 10 minutes. Yield: 8, 1/2 pints.
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- Proud
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- Fresh Figs from our yard
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- Boiled and stemmed
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- Crushed
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- Reduced
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- Work gloves on ready to make things HOT
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- Hot out of the process bath
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- Finished Jam with Kyrsten’s styling Lables
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- Tools
Reader Comments
I love the labels!!