Are you making jam? It’s that time of year when we are harvesting our fruits from our gardens. Maybe even our friends gardens. This is how I made fig jam.
On Sunday of the long weekend, I decided to head to my church (which is canning and baking) Most of my friends go to church and worship with their community.
This is how I make my famous fig & port jam…
Step 1: The recipe calls for 1.5 lbs of figs, 2 lemons (juiced) 1 cup of water and 3.5 cups of sugar.
If you don’t like a lot of sugar I use Sure Jell Fruit Pectin in the pink box, you can cut back the sugar. If you use the yellow box you add more sugar.
You take 1/4 cup of sugar and mix it with the pectin, if you would like you can add 1/2 tsp of butter to prevent the foam from building up when you are boiling it. (I didn’t bother)
Step 2: Bring to a rolling boil, stir constantly – you have added the fruit, water, lemon juice, sugar and pectin. Skim off the foam with a metal slotted spoon.
Step 3: You’ll notice it is getting thick, pull of the stove.. after the jam has cooled a bit, I throw everything into a blender along with about 1 cup of port. (which is a dessert wine) per batch. As the jars age you will taste the Port.. (we just sampled some today Wednesday, its very nice)
Pour into hot clean jars.. you can put them in the dishwasher ahead of time, or boil water and put the jars in for 5 minutes.
Once the jars are filled, then put the jars of jam into the canner, and boil for about 5- 10 minutes. You will hear the jars popping, even after they are out of the canner. You know then, they are sealed.
I made 2 batches which equaled to 22 jars, 6 pint jars and 18 mini jars. Now you have started on your Christmas gifts.
Are you making jam? Ready? Let me know how it goes.