Ingredients
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1/4 cup sugar, turbinado is lovely but white will do
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1 3/4 ounces no-sugar-needed pectin
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3 lbs figs, stemmed and cut into 1/2-inch pieces
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2 cups brown sugar
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1/3 cup lemon juice, bottled
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1 orange, zest and fruit chopped (skin and pith removed and discarded)
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1/2 cup Grand Marnier
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1 -2 fresh cayenne pepper, your favorite chili minced
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1 fresh rosemary sprig, about four inches
Instructions
- Mix the 1/4 cup sugar and pectin together.
- In a large, deep, nonreactive saucepan, toss all ingredients and bring to a boil, stirring until the sugar is completely dissolved. Cooking over high heat, stirring, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes. Remove rosemary and discard.
- Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
- Or.
- Place in sterilized Ball jars, leaving 1/4-inch head space.
- Wipe rims and adjust caps.
- Process half-pints and pints 10 minutes.
- in hot-water bath covering with 2 inches of water.
- Turn flame off and remove lid let sit 5 minutes.
- Remove jars and cool for 12-24 hours.
- You can remove rings and wipe jars.
- Store in a cool dark place.
- Optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.
- Altitude times.
- 1,000-3000 for 5 minutes.
- 3000-6000 for 10 minutes.
- 6000-8000 for 15 minutes.
- 8000-10,000 for 20 minutes.