3 lbs Kadota figs, stems removed and finely chopped (about 4 cups)
1 3/4 cups sugar
1/2 cup bottled lemon juice
1/4 cup diced crystallized candied ginger
3 ounces liquid pectin (one pouch)
Prep the jars/lids. Place the figs, sugar and lemon juice in a saucepan. Bring the mixture to a full rolling boil. Boil for 10 minutes. Remove from heat and stir in pectin and candied ginger. Boil 5 minutes. Fill and seal the jars leaving 1/4 inch headspace. Process for 10 minutes in a boiling water bath.
Yield: about 5 8-oz jars
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.
*I used bottled lemon juice instead of fresh because figs are a low acid fruit and I wanted to make sure that the acid content was high enough to safely use the hot water method. The acidity of fresh lemons can vary but the acidity of bottled lemon juice is constant.
Kadota figs have light green skins and pretty pink centers. Like most figs they are pretty sweet but I think they have a more floral, almost honey-like flavor than other varieties I’ve tried. I had some really good candied ginger and thought it would work well with this particular fig. Of course, I am a big ginger fan anyway but it kept the jam from being crazy sweet while at the same time keeping the floral note. I also liked how the ginger and fig ended up with similar textures which made for great spreadablity. I look forward to using this jam in other recipes. I think it would make an awesome filling for cookies.