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Fig and Pear Jam

Posted on Oct 16, 2017

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Fig and Pear Jam
Makes about 4 (1⁄2-pint) jars. Terrific on crostini or as an addition to any cheese board, this jam can pair as easily with sweet or savory dishes. Excerpted with permission from <a target="_blank" href="https://www.amazon.com/gp/product/0848754522/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0848754522&linkCode=as2&tag=craftfocom-20&linkId=bfc90884a04cec92ddd2a004d671245f">Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More</a>. 2 cups chopped peeled pears 2 cups chopped fresh figs 4 tablespoons Ball Classic Pectin (or other brand of pectin) 2 tablespoons lemon juice 1 tablespoon water 3 cups sugar

Step 1

Combine the first 5 ingredients in a 6-quart stainless-steel or enameled Dutch oven. Bring the mixture to a full rolling boil that cannot be stirred down, over high, stirring constantly.

Step 2

Add the sugar, stirring to dissolve. Return the mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim the foam, if necessary.

Step 3

Ladle the hot jam into a hot jar, leaving 1⁄4-inch headspace. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Step 4

Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Step 5

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Excerpted with permission from <a target="_blank" href="https://www.amazon.com/gp/product/0848754522/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0848754522&linkCode=as2&tag=craftfocom-20&linkId=bfc90884a04cec92ddd2a004d671245f">Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More</a>.

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