Classic Fig Preserves (Jam)
Here's the classic guide:
Ratio: one cup sugar to one cup chopped fresh figs (it works
the same for one pound of sugar to one pound of fresh figs; one handful
of sugar to one handful of figs -- you get the picture...)
Basic Directions: Cut up the figs as fine as you like. Mix the
figs with the sugar and let rest in a covered plastic or glass container
overnight. The next morning, cook the mixture down over very low heat
until it is soft and thick. (Watch carefully because figs scorch in
the blink of an eye.) Spoon into hot canning jars and cover with lids
you've had soaking in boiling (hot) water. Invert on counter until all
jars have been filled. Turn right side up and listen to tops pop
as they seal. The lids will seal as the jam cools. Refrigerate any jars
that do not compress and seal.
You may add grated orange
or lemon peel or thin slices of same. You can also add raisins
and chopped nuts at the end of cooking. Cinnamon can be stirred
in for a spicy version. You may also add a drop of maple flavoring to
each jar before sealing as a flavor enhancer.
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