The first time I made Fig jam, or maybe it was called preserves, I could not decide if "1 slice lemon" was "1 slice of lemon" or "1 sliced lemon." I like lemon, so I sliced a lemon thinly and added it.
I realized at the end of the recipe, when you were to discard the slice, that they intended a much smaller amount of lemon. However, that was some delicious jam- sweet, lemony, and fig-licious.
Since that first recipe, I have continued to add lemon... a whole lemon diced.
I am not a canner who likes to make 8 quarts of anything at one time.
Too much pressure to eat it all and too much produce to acquire.
Beside, I like to have a variety of condiments so I small batch and cut down or alter recipes to make smaller quantities.
If you like to make 8 quarts, you are welcome to enlarge the recipe.
On to the recipe!
1 to 2 cup sugar (depends on how sweet you like it)
2 pounds figs
Remove stems from the figs and cut each one in 4-6 pieces.
Slice lemons, removing seeds, and dice in about 1/2 inch pieces or smaller.
Makes about one pint (I use two half pint jars)
Add figs, lemons and sugar to and enameled pan and cook for 2-3 hours.
The jam should be thick, but will thicken more when cooled.
And even more after sitting a spell in the fridge!
While the jam is cooking, sterilize the canning jar, in the sterilizing cycle of the dishwasher, or fill you largest pan 2/3 full of water, bring to a boil and add the jars to the water to completely submerge for 5 minutes. Remove with tongs to a clean towel to rest and cool. Add canning rings to the boiling water to sterilize as well. In a small pan of boiling water, add the canning jar lids and leave on a low simmer.
I do not truly can these with a full on water bath, I store them in the refrigerator. However, when you store food for an extended length of time, you should sterilize your jars for safety.