- 3 pounds fresh figs, washed, stems removed
- 2 cups granulated sugar
- Juice and finely grated zest of 1 lemon
For a good gel, test a small amount on a very cold saucer: Put the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then return to the freezer for 1 minute. When a good gel stage is reached, the surface of the fruit mixture will wrinkle slightly when pushed with a finger.
While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil; reduce heat and keep jars in the water.
Put water in a saucepan and bring to a simmer, reduce heat to low and add the jar lids. Keep in the hot water until ready to use. Do not boil.
Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings. Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring to a boil jars for 10 minutes.
Makes 4 half-pint jars.