I had a heck of a time trying to find a recipe – any recipe – for fig jelly. Fig preserves,yes; fig conserve, yes; fig jelly that’s actually jam, yes; clear fig jelly, no. So I made it up.
- Steam juice 1 load of figs for 2 hours. I collected about 10 cups of juice, which I boiled to reduce it down to about 5 cups.
- To the reduced fig juice, add the juice of 5 small lemons and 8 T low-sugar pectin. Bring to a boil that cannot be stirred down.
- Add 4. 5 cups of castor sugar and bring back to the boil for 1 minute.
- Remove from the heat and ladle into sterilized half-pint jars. Cap and process (I used a steam canner) for 15 minutes.