Ingredients
-
10 medium Figs
-
1 medium Pear
-
1½ cups (330 g) organic Cane Sugar
-
2 tablespoons fresh Lemon Juice
Directions
The sweetness of luscious figs is mellowed a bit by combining it with a pear in this unique jam. The pear also helps to raise the acidity of the figs, but don’t leave out the lemon juice if you are canning it’s needed for safe long-term preservation. Use this jam in Fig-Filled Cookies or enjoy it on its own.
Steps
|
1
Done
|
Combine the figs, pear, and sugar in a medium non-reactive saucepan. Let it sit for an hour, or until the sugar is partially liquefied. |
|
2
Done
|
Bring the fruit mixture to a boil over medium-high heat, stirring occasionally. |
|
3
Done
|
After boiling for 10 minutes, use a potato masher to release the seeds and the juice from the fruit. How much you mash depends on how chunky you like your jam. |
|
4
Done
|
Add the lemon juice and boil for another 3 to 5 minutes, stirring frequently, until the mixture reaches 220°F (105°C). |
|
5
Done
|
If you are canning, fill the jars, leaving ¼ inch (6.5 mm) of headspace, and process them in a water bath for 10 minutes. Otherwise, let the jam cool completely before refrigerating or freezing in airtight containers. Refrigerate for up to 3 weeks or freeze for up to a year; thaw in the refrigerator. |
