Fig Jam

Figs...Fig Jam...Figgie Puddin'...Lemon Figs...Fig Leaves...Honey Glazed Figs...Mission Figs...it is fig season in South Carolina!

As figs ripen, tiny brown spots begin to appear on the fruit (similar to a banana). The spots indicate that the natural sugar of the fruit is moving to the skin. These figs are perfect for jam.

5 cups fresh figs

1/2 cup fresh water

4 cups sugar

1 box of canning pectin (pink box)

1 TBS lemon zest

juice of the same lemon

1 TBS butter

Place the figs and water in a big, heavy pot. Cook them until they break and begin to thicken, 20+ minutes depending on your temperature. Zest in the lemon peel and add the juice of the lemon. Add the butter which will minimize the foaming. Mix 1/4 cup of sugar and the pectin. Bring the figs to a rapid boil, stir in pectin mix and boil for one minute. Stir in the remaining sugar. When dissolved, return to a rapid boil and boil for one minute. Place fig jam in hot, sterilized jars. Be sure to wipe the rim of the jars. Cap and ring the jars, invert the jars and allow them to rest 5 minutes. Invert the jars and allow them to cool at room temperature. As the jars seal, the dimple will pop down. Remember, if it does not pop down, place that jar in the refrig and use within a few weeks. Store the other jars in a dark, cool area. I can't wait to make biscuits in Grandmother Sally's iron skillet...there is nothing better than a hot biscuit, real butter and fig jam!