Spicy Figgy Jam
This is the best fig jam you'll ever have! Promise! And very easy to make!
Servings 4 pints
Equipment
- 1 large dutch oven or any large heavy bottom pot
Ingredients
- 3 pint figs, quartered about 6 cups
- 4 cups sugar
- 3 Tbl lemon juice, fresh about 2 lemons
- 1/2 tsp ground cloves
- 1 tsp allspice
- 1 tsp black pepper
- 1 Tbl pectin to ensure it sets
Instructions
- Put figs, sugar, lemon juice and spices in large pot over med hi heat.
- Cook at a low boil for 15-20 minutes until figs break down and get thick.
- Once jam is looking good, pull off heat and add in the pectin.
- Pour into pint jars. See notes.
Notes
This recipe can be canned in a water bath or kept in the fridge.
If you're doing a water bath canning, fill your prepped jars with 1/2" head room, clean the rims, add lids and rings, just finger tight. Process in water bath for 10-15 minutes. Let cool and seal.
If you don't want to do the water bath, jar the same way, but turn jars over to heat seal then refrigerate when totally cooled. This jam will keep indefinitely until opened.
Recipe can be doubled, but be judicious with spices. TASTE.