To make fig jam, boil 1 pound fresh, chopped figs, 1 1/2 cups sugar, the seeds from 1/2 a vanilla bean and a pinch of salt for approximately 20 minutes, or until the jam sets when it is dropped onto a chilled plate. Stir in 1 teaspoon of lemon juice, 1 teaspoon of ruby port and a pinch of black pepper. Pour the jam into sterilized jars, leaving 1/2 inch of headspace, and process the jars for 15 minutes.Continue Reading
Alternately, pour boiling water over 5 pounds of figs, and drain after 10 minutes. Remove the stems, and chop the figs. Add 3/4 cup water and 6 cups sugar, and boil the mixture until the juice thickens and the sugar melts.
Add 1/4 cup lemon juice, cook for one additional minute, and ladle the mixture into sterilized jars, allowing 1/4-inch headspace. Process the jars for five minutes in a boiling water canner.
Another option is to pour 2 pounds of sugar over 6 pounds of figs, and store the figs in the refrigerator overnight. The next day, boil the mixture until the sugar dissolves, and turn the heat to low. Stir in 6 thinly sliced, seeded lemons, and cook the jam for approximately three hours. Ladle the jam into sterilized jars, and store the jars in the refrigerator for up to 30 days.Learn more about Fruit