Fig Jam

Figs are low in pectin so adding lemon will help the jam to gel.

  • 1 k g (2.2 lb) figs
  • 500 g (1.10 lb) sugar
  • Pared rind and juice of 1 lemon
  • ½ pint (8 oz) glass jars
Fig Jam

Fig jam.

  1. Place all ingredients in a bowl and leave for 4 hours.
  2. Bring to a boil, then cook over low heat for 45 minutes, stirring often.
  3. Fill into glass jars and process in a water bath canner for 10 minutes.
  4. Remove jars from the canner and let stand for 12 hours.

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