With more ripe figs than we knew what to do with this summer, our last big harvest brought in three and a half pounds. We had already made fig jam once, so I decided to switch it up by using port instead of water. And, having such a large amount of figs made it worthwhile to can the jam in order to preserve it and be able to enjoy our figs all
winter. Note that this jam is thick, but not a jelly-like consistency since no pectin is used in the recipe. If you wanted your jam to be more on the solid side, you can always add some.
Ingredients:
- 3-3 1/2 lbs fresh green or purple figs
- 1 1/2 cups sugar
- 3/4 cup port
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- 1 cinnamon stick
Directions:
Slice each fig into four wedges, and then each wedge into either two or four pieces, depending on the size. You want to end up with a uniform dice of relatively small pieces.
In a bowl, combine the figs and sugar. Mix and let sit for 15 minutes until the sugar has dissolved and the figs start to look syrupy.
In a large pot over medium heat, combine the figs, port, lemon juice, salt, and cinnamon stick. Bring to a simmer and cover. Turn heat to low and cook for 15-20 minutes, stirring occasionally.
Remove lid and turn heat back up to medium low, or until it is simmering rapidly. Let the mixture reduce, about another 15-20 minutes. Stir frequently to avoid sticking or burning to the bottom of the pot.
If you are planning to can the jam, now is the time to heat a large pot of boiling water and sterilize the jars for about 10 minutes.
When the jam is at your desired consistency, remove the cinnamon stick and spoon it into the jars, leaving about 1/4-1/2 inch of room at the top.
If you are not canning- let the jars sit at room temp and then refrigerate. If you are canning, be sure not to screw on the lids too tight, and then boil the full jars for another 10 minutes. Remove, and let them cool. No need to refrigerate. Enjoy the jam with toast, pancakes, biscuits, and more!
I had picked up some 4 oz canning jars on E-bay several months ago and as the summer is coming to an end we knew we had to use them before it was too late. We've never made jam before and with strawberries on sale at the store it seemed like a perfect opportunity. I used the recipe from the Pioneer Woman- she goes into much more detail so if this is your first time canning I would recommend checking out her posts. Our only changes were to use less sugar and lime juice instead of lemon. It was hard not to eat this by the spoonful while we were making it! I can't wait to open a jar.
Ingredients: (we were able to fill twelve 4 oz jars and one 8 oz jar.
- 4 cups hulled mashed strawberries (2 lbs)
- 4 1/2 cups sugar
- 3 tablespoons fresh lime or lemon juice
- 1 49g package fruit pectin
- 1 tablespoon butter
Directions:
Prepare your jars and lids by simmering, and letting them sit in hot water until ready to use.
Hull your strawberries using a small spoon and place them in a bowl.
Begin to mash them with a potato masher until they are pretty fine (some chunks are okay). They will release a ton of liquid.
Pour this mixture into your large pot (about 4 cups when measured) and add the lime or lemon juice. Over low heat stir in the pectin until dissolved. Next, bring to a boil and add the sugar. Stir frequently- add the butter to the mix and this will greatly reduce the amount of foaming so you won't have to skim it off the top. Once the sugar has dissolved, bring the jam mixture to a violent boil. (Even when you're stirring quickly it should be bubbling). After 2 minutes, remove from heat and begin to fill your jars. This is where a funnel comes in handy, but we made do without one. Leave 1/4 inch of air space at the top of each jar.
Once all jars have been filled, wipe the rims with a warm paper towel to make sure there is no sticky jam. Place the sealed lids down and screw the tops on until just barely tight. Heat your pot of water up to a boil and place the jars in for 10-12 minutes, boiling hard. (We had to do two batches).
When done, remove and let them cool for 24 hours. Check the lids to make sure all seals are secure. If any are not, place them in the fridge to eat first. Otherwise, store in the pantry or give out as gifts!
