Jams and Jellies

From Chloe's Kitchen

Chloe Tuttle, Innkeeper

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1607 Big Mill Road
Williamston, North Carolina 27892
252-792-8787

BigMill.com • info@BigMill.com

Ingredients

2 pounds ripe figs (4 cups prepared figs)

7 cups sugar

Scant 1/2 cup fresh squeezed lemon juice (3 to 4 lemons)

Zest from two of the above lemons

1/2 teaspoon butter

1 pouch liquid pectin, like Certo (3 ounces)

Step-by-step
Wash and drain the figs, handling carefully. Remove the stems and cut the figs in half. You should have 4 cups of cut or mashed figs.

Measure 7 cups sugar into a large mixing bowl. Wash the lemons and grate the peel from two of the lemons. Squeeze the juice from the lemons. You will need a scant 1/2 cup of juice. Check the expiration date on the pectin. Don't use if it is out of date.

This next step is science, so don't answer the phone or doorbell. You need undivided concentration.

Place figs, sugar, lemon juice and zest and butter into a large cooking pot (at least an 8 quart pot). Using a potato masher, gently mash some of the figs, leaving chunks. Stir and bring this mixture to a full, rolling boil; a boil that cannot be stirred down. Add the liquid pectin and return to a full, rolling boil that cannot be stirred down. Boil for exactly one minute, stirring the entire time.

Remove from heat and ladle into sterilized jars. Process according to your canning instructions.

Yield
7 half-pints, plus some for tasting.