Sunday, June 26, 2011

Homemade Fig Spread


Yields 8 8oz jars
Before beginning make sure to boil lids and jars in boiling water.  (put jars in water before you begin to boil water)

4 cups chopped figs (we chop ours in food processor)
1/2 cup fresh lemon juice (we squeeze ours in fruit juicer)
1/2 cup water
6 cups white sugar
1 box all natural pectin

Measure sugar out in separate bowl.   Bring all other ingredients to a boil in a pot, stirring constantly.  Stir in sugar and bring to a rolling boil for one minute, stirring constantly.  Remove from heat.  Skim off any foam.  Then ladel into prepared jars, leaving 1/8" inch at top. Screw the lids on tightly then place in canner and boil for 10 minutes with lid covering the canner.  Remove and set on a towel and cover with another towel.  Let sit for 24 hours.  Store in a cool dark place.

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