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(originally from “Blue Ball Book”, 1995 edition)
5 pounds fresh figs
6 cups granulated sugar
3/4 cup water
l/4 cup fresh or bottled lemon juice
Wash five pint jars and fill with hot water until needed. NOTE: I wash mine in hot soapy water and then put them on a tray in oven at 225 degrees for ten minutes and then keep warm until ready to be filled.
Completely cover figs with boiling water in a large bowl or pot. Let stand for ten minutes. Drain, stem and coarsely chop fig fs. Measure two quarts of chopped figs.
Combine figs, sugar and 3/4 cup of water in a large pot. Bring slowly to a boil, stirring until sugar dissolves, then cook rapidly to jelling point. As mixture thickens, stir frequently to prevent sticking. Add lemon juice and cook one minute longer. Remove from heat. Skim foam if necessary.
Ladle hot jam into one hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean damp cloth. Attach lid.
After all jars are filled and closed, process in boiling water canner for 15 minutes.
I have never tried this recipe but do think pint-sized jars large for two-person households. If I ever have five pounds of figs to work with, I think I would use ten half-pint jars.
You won’t be getting your pickles back. They are so-o-o-o good! Maybe the empty jar. For sure, the empty jar!