Fig Jam

Course Breakfast, Condiment, Jam, Jellies

Cuisine American, Southern

Keyword easy-fig-jam-recipe, fig-jam-recipe

Prep Time 15

Cook Time 20

Cooling Time 1

Total Time 1 35

Servings half pints

Calories 953kcal

Add figs to a large bowl with the granulated sugar. Stir to combine. Let stand for 30 minutes, stirring occasionally to macerate.
Add the figs to a large 6-8 quart saucepan with the lemon juice and water. On the stovetop over high heat, bring the mixture to a full rolling boil, stirring until the sugar has completely melted.
Lower the heat to medium-low and let simmer for 15-20 minutes to reduce and thicken. Use a large spoon to skim any foam from the top. (The jam is ready to can when it coats the back of a spoon and a line traced on the spoon remains separated.)
Add fruit pectin to the fig mixture. Cook for 1 minute stirring constantly. Remove from the stovetop.
Meanwhile, prepare boiling water canner. Heat eight 1/2 pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and dry. Set bands aside.
Carefully ladle hot jam into each hot jar leaving a ¼ inch headspace. Remove any air bubbles.
Use a lint free kitchen towel to wipe jar rim. Center lid on jar and apply band, adjusting only until it's fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 10 minutes. Turn off heat, remove canner lid, let jars stand 5 minutes. Carefully remove jars and cool 12-24 hours. (Check lids for seal, the center shouldn't flex when pressed.)