Figs are my favorite fruit, partly because of their sweet mild flavor, but mostly because they are so pretty inside! I love to eat fig jam with goat cheese and crackers, so I thought I would try to make my own. Today was my last summer Friday at work, so I decided to take advantage of my afternoon and make another batch of jam. There were two steps I changed in the process today:
1. I bought a funnel, which REALLY helped to eliminate a mess when I poured the hot jam into the jars. (I fear I may have temporarily died my wooden countertops hot pink from a few strawberry incidents last night.)
2. I "processed", or boiled the jars for 10 minutes after closing the lids. Apparently this helps to extend the shelf life.
5 cups figs (cut in half and stems removed)
1/2 cup water
1/4 c lemon juice
generous sprinkle cinnamon
1 1.75 ounce box pectin
7 cups sugar
I followed the same instructions that I outlined in my strawberry rhubarb jam recipe, adding the final processing step.