On our farm we have a fig tree. I love FIGS! For years I have made Strawberry Fig preserves but a few years ago someone shared a jar of Blueberry Fig Jam and I was in LOVE! So I thought I would share my simple recipe for making this delightful spread so you can try it too. But if you don't have access to figs and blueberries, you can buy a jar from me. They are in limited supply so hurry and get one today. So, let's get started:
Blueberry Fig Jam
8 cups of ripe figs, stemmed (cut the stems off)
3 cups of blueberries, smashed a little
4-5 cups of granulated sugar
1 box of SureJel
1/4 cup fresh lemon juice
Zest from one lemon
1. Place all ingredients in a non-reactive pan and let sit for several hours. The process of drawing juice can be sped up somewhat if everything is gently stirred enough for the sugar to reach to the bottom. And if you are in a great big hurry, just skip this step if your fruit is very ripe.
2. Cook on low to medium heat, stirring often to prevent scorching (and that could really be bad) until figs have cooked clear and jam has reduced to desired consistency. (see photo)
3. Ladle into sterile jars and seal. Be sure jars are sterilized and hot, new lids are hot and the rings are clean. Then I always use a water-bath caner and process for 10 minutes to be sure they are safe.
4. This recipe makes 5 1/2 pints of jam.
Share this post