Fig Jam

Ingredients

Instructions

1. 1Wash 6 half-pint jars in hot soapy water or the dishwasher and keep them hot; pre-boiling is unnecessary since the processing time below is 10 minutes or more.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Wash 4 pounds of fresh figs, trim off the stems, and chop the fruit to yield about 8 cups.
5. 5Combine the chopped figs, 4 cups of sugar, 1/2 cup bottled lemon juice, and the optional cinnamon in a large, heavy nonreactive pot; the bottled lemon juice is essential here because figs are only borderline in acidity, and this amount ensures the jam is safe to process in a boiling-water bath.
6. 6Let the mixture stand for 30 minutes, stirring occasionally, to draw out juice, then bring it slowly to a boil over medium heat, stirring often to prevent scorching.
7. 7Continue cooking at a steady boil, mashing the figs somewhat with a spoon as they soften, until the mixture thickens and reaches the gel point: 220°F on a candy thermometer, or when a spoonful mounds and wrinkles on a chilled plate.
8. 8Remove from the heat and skim off any foam.
9. 9Ladle the hot jam into the hot half-pint jars, leaving 1/4 inch of headspace.
10. 10Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and apply a band until fingertip tight.
11. 11Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 10 minutes for half-pints and 15 minutes for pints, timing from when the water returns to a full rolling boil.
12. 12Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
13. 13Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
14. 14Check each seal (concave, firm lid), remove the bands, wipe the jars, and label with contents and date.
15. 15Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
16. 16Never reduce the bottled lemon juice in this recipe; because figs are a low-acid fruit right at the safety borderline, the specified amount of added acid is what makes this jam safe for boiling-water canning.