Fig Jam

Name: Fig Jam
Yield: 5 cups of well chopped figs
Cuisine: American
Ingredients: 1/2 cup lemon juice; 1/2 cup water; 1 box sure jell fruit pectin; 1/2 tsp butter

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

We have fig trees producing big this year at my sisters house! It’s dwindling down right now so we have the goodies to make batches of jam!

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

We have fig trees producing big this year at my sisters house! It’s dwindling down right now so we have the goodies to make batches of jam!

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Ingredients

5 cups of well chopped figs

1/2 cuplemon juice
1/2 cupwater
1 boxsure jell fruit pectin
7 cups sugar
1/2 tspbutter

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Steps

1

Wash, stem, and chop your figs.
2

Put a large pot of water to heat up on the stove top for jars. In a small saucepan with water, heat for sealing lids.
3

In a medium sized pot on medium heat, add your washed, stemmed, and chopped figs. Add the water and lemon juice, 1 box of sure jell and your dab of butter. Butter keeps it from foaming as much.
4

Stir your figs until it comes to a boil you can’t stir down. Add 7 cups of sugar and combine. Allow to come back up to a boil you can’t stir down. At that moment start timing for 1 minute exactly, stirring constantly. Remove from heat.
5

Have your jars, lids and rings ready. Remove from water carefully with tongs. It’s screaming hot. Using a spoon skim the foam from the mixture into a coffee cup.
6

Ladle your jam into your sterilized jar, one at a time, using a canning funnel helps. Fill to just the bottom of the jar threads.Using a clean damp paper towel, wipe the rim of the filled jar, add the sterilized flat lid, then screw on your ring and hand tighten it. Do each one this way. Before you know it, the jam lids will start popping and sealing.

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Cooksnaps

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SherryRandall: The Leftover Chronicles @sherrys_chronicles

on September 08, 2025 18:23

Benton, Kentucky

I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!