Fig & Orange Jam
5 pounds fresh figs (I used Black Figs)
3/4 cup water
6 cups sugar, divided
2 Tbs fresh lemon juice
4 Tbs fresh orange juice
2-3 Tbs fresh orange zest
Yield: About 10 half-pint jars
Carefully clean figs under running water, do not scrub, Stem figs and quarter into a bowl. Take
1 cup of the sugar, 2 Tbs orange juice and sprinkle over the figs, set aside for one hour to macerate in the sugar (stir occasionally.)
In a large pot or jam pan, add water and the remaining sugar. Slowly bring to a boil, stirring occasionally until sugar dissolves. Scrape figs and all contents from macerating bowl into jam pan, add in the lemon juice, remaining orange juice and zest - cook over medium-high heat until thick - this can take 30-40 minutes. Stir frequently to prevent sticking.
Once jam is to your preferred thickness, use an immersion blender to break up large chunks of figs until you reach the consistency that you prefer (I go slow with my immersion blender and leave a thicker fruited jam) You can also use a potato masher.
Pour hot jam into hot, sterilized jars, leaving 1/4-inch head-space. Wipe rims of jars with a water dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Half Pints and Pints:
0 - 1,000ft 5 minutes
1,001 - 6,000ft 10 minutes
6,001ft and above 15 minutes
**want to make Drunken Orange Figs Jam? omit the lemon juice and orange juice and add in
2/3 cup Grand Marnier or Cointreau in its place.
(add in a little at a time until the jam suits your taste.)
Recipe Adapted from: NCHFP Fig Jam
Photos by: Diane Baker for Canning and Cooking a Home