My mother had a fig tree that exploded with fruit this summer, so rather than let all that gorgeous fruit go to waste, we decided to spend the afternoon making jam-and am I so glad we did!
Incredibly easy to make, but even more enjoyable on fresh toast or with your favorite wedge of cheese; I recommend Comte.
4 cups peeled and chopped figs
4 tablespoons pectin
2 tablespoons lemon juice
1 tablespoon water
3 cups sugar
Combine figs, pectin, lemon juice, and water in a 6-quart stainless steel or enameled Dutch oven.
Bring to a full rolling boil; stirring constantly so the figs don't stick.
Add the sugar and stir until dissolved. Still stirring, bring to a roiling full boil for another minute.
Skim any foam that rises to the top.
Ladle into a hot, 1/2-pint jar, leaving 1/4-inch headspace. Wipe any jam that may have spilled over the edge of the jar. Place the lid over the top of the jar, then tighten the ring over the lid. Set the jars aside to cool. After five-fifteen minutes or so, you will hear the lids pop, which indicates a tight seal.
Makes four 1/2-pint jars.
Adapted from "Ball Canning Back to Basics: foolproof guide to canning jams, jellies, pickles and more" (Oxmoor House).