Fig Jelly (yes, jelly – not jam)

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.

fig jelly

    • 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.

fig stuffs

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