Ingredients
2 1/2 lbs fresh figs, chopped
1 apple, diced core discarded
1 orange, skin discarded
3/4 cup bottled lemon juice
1/2 - 1 teaspoon cinnamon
1/2 teaspoon cardamom
1 3/4 ounces no-sugar-needed pectin
4 cups sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning
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Pulse the first three ingredients in a food processor till semi smooth. Or in a blender in batches. You`ll be using 5 cups of the puree adding it to a non reactive pot. Add all the ingredients but the sugar. Bring to a rolling boil stirring to prevent burning. Add the sugar and bring back to a rolling boil. Boil for a 3 full minutes. Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space. Wipe rims and place lids on add screw tops. Process in a hot water canner for 10 minutes. Remove and leave in a draft free spot to seal. Label and store in a dark cool spot.