Fig Preserves (Fig Jam)

Figs - fresh figs - 5 or 6 lbs of ripe figs like Brown Turkey (that's about 25 large figs, or 50 smaller ones, like Celeste). It also depends on the density of the figs, which varies quite a bit based on weather, variety and degree of ripeness. This makes 7 jars (8 ounces each) of jam.

Lemon juice - ¼ cup of fresh squeezed or bottled lemon juice. the canning scientists say bottled is better because its pH is consistent.

Water - ¾ cup

Sugar - 6 cups of dry, granulated (table) sugar

subheading: Equipment:

1 large pot; I prefer 16 to 20 quart Nonstick ceramic coated pots for easy cleanup.

Large spoons and ladles,

1 Water Bath Canner (a huge pot to sanitize the jars after filling (about $30 to $35 at mall kitchen stores, sometimes at big box stores and grocery stores.). Note: we sell canners and supplies here, too - at excellent prices - and it helps support this web site!

all jars (Grocery stores, like Publix, Kroger, Safeway carry them, as do some big box stores - about $7 per dozen 8 ounce jars including the lids and rings)

Jar funnel ($5 at Target, other big box stores, and often grocery stores; and available online - see this page) or order it as part of the kit with the Jar grabber .

Directions at pickyourown.org

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