Fig Jam

I love figs. Their taste is just a little sweet and just a little earthy. I love their texture too, which doesn't translate well into jam. But even minus the texture, fig jam makes a wonderful treat in the dead of winter. This is the time of year to find fresh figs in the produce section and I always try to take advantage.

Here are the figs, some water, a little lemon juice, and the low-sugar pectin.

After cooking down the fruit for a few minutes, I added sugar. I brought the mixture back to a hard boil for one minute.

I loaded the cooked jam into jars and processed them in the pressure canner. They will join their canned fruit bretheren on the shelf to see daylight later this winter.