I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Friday, August 5, 2011

Fig Jam

3 pounds fresh figs, washed and stems removed
2 C sugar
juice and zest of 1 lemon

Simmer all for 1 hour, stirring occasionally.  Once it starts getting very thick, be sure to stir constantly.  Cook until it gels well (the surface will wrinkle a little when pushed with a finger).

Fill hot jars with hot jam and cover with hot lids, leaving 1/2" head space.  Let seal or process if needed.

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