Processing: Boiling Water Canner 15 minutesStorage: 12 months+
Yield: 8 cups per batch
Every spoonful of this delicious fig jam tastes like heaven! Yum! ♥ Serve fig jam on toast, scones, or on crusty bread with brie, or make into fig newtons, or stir into softened vanilla ice-cream for a special treat!
Ingredients:
2½lbs (1.1kg) fresh figs (or rehydrated dried figs)
Boiling water
450g raspberries (fresh or frozen)
½ cup orange juice
1 tablespoon finely grated ginger
Zest and juice from 1 lemon
6 cups sugar
1 jalapeno, finely minced (optional, if added it makes the jam “hoppin’ frog jam”)
Cover figs with boiling water.
Wash figs and drain. Place in a bowl and cover with boiling water. Leave for 10 minutes. Drain, discard stems and finely dice for a chunky-style jam. Add into pot with raspberries and simmer until soft (around 10 minutes).
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Make jam.
Whisk all ingredients into fig puree. Bring to a boil, and boil until gel stage is reached. Turn the heat off and cool for a minute then skim foam from the surface (if any).
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately spoon the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims and seal.
Process jars in a boiling water canner for 15 minutes.
Process in a boiling water bath canner for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
