Chunky Fig Jam
Makes 3 (1-pint) jars. Recipe is from “Food In Jars,” by Marisa McClellan: “There really isn’t much that fig jam can’t do. It goes incredibly well with an array of cheeses, from mild to stinky. It’s a dream on roast pork. And don’t even get me started on homemade Fig Newtons. It’s no wonder that this is one of my favorite jams to have in the pantry.”
6 cups coarsley chopped fresh figs, about 3 lbs.
4 cups granulated sugar
Juice of 2 lemons
1 (3-oz.) packet of liquid pectin
1. Prepare a boiling water bath and 3 regular-mouth 1-pint jars by removing the lids and rings. Check the rims for any chips. Put a canning rack in the boiling water bath and put the jars on top. Put the lids and rings in a small saucepan and cover with water, then bring them to a bare simmer.
2. Combine the figs and sugar in a large pot and stir well to help the sugar pull the juice from the figs. When the mixture starts to look juicy, place the pot over high heat and bring to an active simmer. Cook for 20 minutes, stirring regularly, until the figs have started to break down and the liquid starts to look syrupy.
3. Add the lemon juice and liquid pectin, then return the figs to an active boil for 5 minutes. Remove the jars from the hot water bath.
4. Ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. Start the timer as soon as the water comes to a boil.
5. Remove the jars from the water bath and place on a towel-lined countertop. The jars should ping as they cool and the seal takes hold.
6. After the jars have cooled for 24 hours, remove the bands and check the lid’s seal by grasping the sides of the lid and gently lifing it an inch or two off the counter. The seal should hold. Store the jars in a cool, dark place for up to a year. Jars with bad seals can still be used; refrigerate them and use in the next 2 weeks.