Making Jams and Jellies
without added pectin
- 2 quarts chopped fresh figs (about 5 pounds)
- ¾ cup water
- 6 cups sugar
- ¼ cup lemon juice
Yield: About 10 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
To Prepare Chopped Figs - Pour boiling water over figs; let stand 10 minutes. Drain, stem and chop figs.
To Make Jam - Sterilize canning jars. Measure and add ¾ cup water and sugar to figs.
Slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking.
Add lemon juice and cook 1 minute longer. Pour hot jam into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampeneded
clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Fig Jam in a boiling water canner.
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·