SURE.JELL Fig Jam

Name: SURE.JELL Fig Jam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 160
Cuisine: Global
Ingredients: 1 teaspoons butter or margarine; 1 liters prepared fruit (buy about 3-1/4 lb. fully ripe black figs); 1 box SURE-JELL Fruit Pectin; 118 milliliters fresh lemon juice; 2 liters sugar, measured into separate bowl; 118 milliliters water

SURE.JELL Fig Jam is a gluten free, fodmap friendly, and vegetarian condiment. One serving contains 39 calories, 0g of protein, and 0g of fat. This recipe serves 160. This recipe covers 0% of your daily requirements of vitamins and minerals. If you have butter, water, sure-jell fruit pectin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

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Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain well before filling.

Trim stem ends from figs. Finely chop or grind fruit. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice and water.

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Lemon Juice

Fruit

Water

Figs

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Pot

Stir pectin into fruit in saucepan.

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Pectin

Fruit

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Sauce Pan

Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly.

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Butter

Sugar

Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

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Ladle

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.

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Water

Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.

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Water

Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)