Figs are a tropical fruit that can grow in cooler areas outside the temperate zone, provided they are protected from the cold. Once the tree is established, it will produce more figs than most people know what to do with. Making fig jam is one simple solution to this predicament. The procedure is simple, the ingredient list is short and the preparation is easy.
Instructions
1. Trim any hard stems from the fresh figs and place them into the saucepan. If the variety has tougher outer skins, chop them finely. Cover them with water and bring to a boil.
2. Simmer the figs, stirring occasionally to keep them from sticking. Add more water if necessary. The figs should become tender and release most of their seeds. Simmer until the mixture thickens.
3. Add an equal amount of sugar as the fruit mixture and bring back to a boil. Taste the jam and check to see if it needs lemon juice for tartness. You can reduce the amount of sugar by using boxed, sugarless pectin. Follow their directions for adding the pectin and add the sweetener of your choice to taste.
4. Bottle the jam into sterilized canning jelly jars and close with a lid. Screw it on tight and set aside in a draft-free area to cool.
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