Making Fig Jam Preserves

Fig Jam Ideas - Last week I checked an old preserving book that my mother gave me about making fig jam and fig preserves. In the past have experimented with fig jam and fig preserves but not using my mothers recipes. I learned some tricks that I will share later to save you all from making the same mistakes. The book I used was the Ball Blue Book, The Guide to Home Canning and Freezing. I looked up fig jam and saw that it was very simple. Fig Jam 2 kg chopped fresh figs 6 cups of sugar 3/4 cup of water 1/2 cup of lemon juiceTo prepare chopped figs: Cover figs with boiling water.

Let it stand 10 minutes. Drain, stem, and chop figs.

Combine figs, sugar and 1/4 cup of water in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour hot into hot jars, leaving 5 mm head space. Adjust caps. Process 15 minutes on a boiling water bath. Yields about 2 litres.

The process looked great to me except I thought it was a lot of sugar and also I did not have 2 kgs of figs. I had about one pound of the small green figs. I followed the directions at first and then did my own thing. I used only about 3/4 cup of sugar and 2-3 cups of water. I quartered the figs rather than chop them and I found that they were still tough after the initial water was evaporated. So I continued to add water until I liked the consistency of the fig mixture. I added less sugar than the recipe called for because I wanted the jam to taste natural, rather than sweet. Once the figs were tender I noticed that they had all turned an even green colour rather than a bit spotty when I started. I understand that when the small spots form, as in bananas, the natural sugar in the fruit is changing and rising to the skin as the fruit ripens. As the figs cooked the sugar dissolved into the jam causing most of the spot to vanish.

The filled jar while hot was inverted and wrapped in a dishcloth sat overnight. I didn't boil it in a water bath because I don't plan on keeping it for very long and hope the seal took with the heat of the jam. Also, I had jarred some applesauce that same day and had those two jars in the same pot inverted and wrapped in a dishcloth. I figured the heat from the three jars