Hello there! Boy, we sure have been busy with Summer! Last Saturday we went to Cherokee Sink and swam and swam and swam. On Sunday Mom and I picked five pounds of figs and made delicious fig jam. Here's the recipe!
From the Ball Blue Book of Canning
5 lbs of fresh figs
6 cups of sugar
¾ cup of water
½ cup of lemon juice
Boil your figs until they're nice and squishy, about ten minutes. Drain the figs, slice off the stems, and mash 'em up! Add the sugar and water and slowly bring to a boil. Make sure you sir continuously, otherwise the sugar will burn. Once the mixture gets to the jell stage (should slide off the spoon in a sheet, as opposed to drops). Add the lemon juice and stir for another minute. Pour the mixture into your sterilized canning jars, fill up to 1/2 in from the top. Seal in a hot water bath for 15 minutes. Yum!
Boil them figgy wigs!
Waiting for the figs to boil, I know they look a little gross, but they taste delicious!
Ladling out the jam
The final product!