Certo Fig Jam Recipes

FRESH FIG FREEZER JAM

Steps:

• Mix sugar and figs together in a large glass or plastic bowl; set aside for sugar to slightly dissolve, stirring occasionally, about 15 minutes.
• Stir lemon juice and pectin together in a glass or plastic bowl. Stir lemon juice mixture into fig mixture until sugar is fully dissolved. Pour fig mixture into sterilized plastic canning containers, leaving 1/4 inch at the top. Cover containers and refrigerate or freeze.

HOMEMADE FRESH FIG JAM

Steps:

• Gather the ingredients.
• In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest.
• Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.
• 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 separate saucepan, 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.
• After cooking the fig mixture for 1 hour, attach a candy thermometer to the side of the pan, making sure the tip of the thermometer doesn't touch the pan's bottom, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep it from scorching.
• Cook to 220 F and remove from the heat. Or, test a small amount on a very cold saucer by putting the saucer in the freezer for a few minutes, adding a little of the fig mixture on it, and returning the saucer to the freezer for one minute. When a good gel stage is reached (220 F), the surface of the fruit mixture will wrinkle slightly when pushed with a finger or teaspoon.
• Fill the prepared jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe the jar rims and threads with a wet paper towel. Place the lids on the jars using tongs or a jar magnet then screw on the rings.
• Place the jars on a rack in the hot water inside of 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 jars to a boil for 10 minutes.
• Using canning tongs, remove the jars and place them on top of a clean towel on a flat work surface. Listen for a popping sound, which indicates a good seal, and tighten the rings.
• Let the jars cool to room temperature and store in a cool, dry, dark place.

CERTO® FIG JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Trim stem ends from figs. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice and water; stir until well blended.
• Stir sugar into prepared fruit in saucepot. Add butter to reduced foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CERTO® LEMON MARMALADE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove colored part of peel from lemons using vegetable peeler. Cut into thin slivers, finely chop or grind; set aside. Peel and discard remaining white part of peel from fruit. Chop fruit pulp, reserving any juice; set aside. Place peel, water and baking soda in saucepot. Bring to boil on high heat. Reduce heat; cover and simmer 10 min., stirring occasionally. Add reserved fruit and juice and 1 cup of the sugar to peel mixture; cover. Simmer 20 min., stirring occasionally. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir remaining 5 cups sugar into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SMALL-BATCH FIG JAM

Steps:

• Place the figs, sugar, honey, and lemon juice in a large sauce pan and heat over medium heat, stirring to combine. Cook until the sugar melts, then bring to a boil.
• Reduce heat to medium low and cook until thickened, about 45 minutes. Be sure to stir the fig jam often to prevent it from burning, especially as the mixture thickens.
• Remove from heat and stir in the vanilla. Cool completely then transfer to jars and refrigerate. Enjoy!