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Posted by Maureen on August 05, 1999 at 02:42:59:

I am going to start posting some of my favorite canning recipes. Here is one for fig jam, from So Easy to Can, from the Georgia Agricultural Extension Service:

2 quarts chopped fresh figs (about 5 pounds)

3/4 cups water

6 cups sugar

1/4 cup lemon juice

Pour boiling water over figs: let stand 10 minutes. Remove stems and chop figs.

Measure and add 3/4 cup water to sugar to figs. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick, (about 10 minutes) stirring frequently to prevent sticking. Add lemon juice and cook one minute longer.

Pour boiling hot jam into jars, leaving 1/4 inch head space. Process in boiling water bath for 15 minutes.

I use the juice of one lemon, no matter how much the juice is, and I also add the grated zest of the lemon. I am going to make this jam every day until the fig tree gives out. It is the absolutely easiest jam I have ever made, and tastes GREAT.