Fig Jam

Prep Time: 45 min
Total Time: 45 min
Serves: about 8 (1-cup) jars or 128 servings, 1 Tbsp. each


Ingredients:

4 cups prepared fruit (buy about 3 lb. fully ripe black figs)
1/2 cup fresh lemon juice
1/2 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin


Preparation:


Bring boiling-water canner, half full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.


Trim stem ends from figs.
Finely chop or grind fruit.
Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot.
Add lemon juice and water; stir until well blended.
Stir sugar into prepared fruit in saucepot.
Add butter to reduced foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
Cover; bring water to gentle boil.
Process 10 minutes.
Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)