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Fig Jam with Liquid Pectin
4 cups crushed figs - (abt 3 lbs figs)
1/2 cup lemon juice
7 1/2 cups sugar
1/2 bottle liquid pectin
To prepare fruit. Sort and wash fully ripe figs; remove stem ends. Crush or grind fruit.
To make jam. Place crushed figs and lemon juice into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.
Remove from heat. Stir in pectin. Skim off foam quickly. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal and process 5 minutes in boiling water bath.
This recipe yields about 9 half-pint jars.
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