On Thursday last week I looked in the refrigerator and saw the
plate full of figs were starting to turn brown. Neither my
husband or I are big fig eaters but I still didn't want them to
be wasted. I checked an old preserving book that my mother gave
me not long ago to see about making jam with the figs. In the
past I experimented with strawberry and grape jam, which were
both a great success.
Although I learned some tricks that I will
share later to save you all from making the same mistakes. The
book I looked in was the Ball Blue Book, The Guide to Home
Canning and Freezing. I looked up fig jam and saw that it was
2 quarts chopped fresh figs (about 5 pounds)
6 cups of sugar
3/4 cup of water
1/2 cup of lemon juice
To prepare chopped figs: Cover figs with boiling water. Let stand
10 minutes. Drain, stem, and chop figs.
Combine figs, sugar and 1/4 cup of water in a large sauce pot.
Bring slowly to a boil, stirring until sugar dissolves. Cook
rapidly until thick. Stir frequently to prevent sticking. Add
lemon juice and cook 1 minute longer. Pour hot into hot jars,
leaving 1/4 inch head space. Adjust caps. Process 15 minutes on a
boiling water bath. Yields about 5 pints.
The process looked great to me except I though that it was a lot
of sugar and also I did not have five pounds of figs. I had about
one pound of the small green figs. I followed the directions at
first and then did my own thing. I used only about 3/4 cup of sugar
and 2-3 cups of water. I quartered the figs rather than chop them
and I found that they were still tough after the initial water
was evaporated. So I continued to add water until I liked the
consistency of the fig mixture. I added less sugar than the
recipe called for because I wanted the jam to taste natural,
rather than sweet. Once the figs were tender I noticed that they
had all turned an even green color rather than a bit spotty when
I understand that when the small spots form, as in
bananas, the natural sugar in the fruit is changing and rising to
the skin as the fruit ripens. As the figs cooked the sugar
dissolved into the jam causing most of the spot to vanish.
The filled jar while hot was inverted and wrapped in a dishcloth
sat overnight. I didn't boil it in a water bath because I don't
plan on keeping it for very long and hope the seal took with the
heat of the jam. Also, I had jarred some applesauce that same day
and had those two jars in the same pot inverted and wrapped in a
dishcloth. I figured the heat from the three jars was enough to
seal the preserves.
In the past when I made strawberry and grape preserves, I learned
a few tricks. Grape was the first jelly I ever made and the first
time I ever used pectin. All I did was follow the recipe in the
pectin package. After that time I learned that there is light
pectin for those who want to use less sugar and still get the
firm jelly. The strawberry jam was better; we used the pectin
light and found it to firm up with out using so much sugar. But
the fig jam seems to be the best of all three. I think the trick
is to really let it boil until the desired thickness. Cooking is
always such an adventure, which is what makes it fun for me!
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