Making Fig and Raspberry Fig Jam

I started out with LSU Purple very ripe Figs. After washing, de-stemming, and quartering them up I used a potato masher to mash the figs to a pulp. Once mashed I measured how much pulp I had and added 1/2 that amount in sugar. Once the sugar was added I mixed thoroughly and place the mixture in the fridge till I could make the 2 Jams.





After washing my jars I placed them in a 250 degree oven for 20 minutes to sterilize. The lids were brought to a simmer then remained in a steaming water bath till needed. A large pot of water was placed on the Propane Range for doing the water bath.




The first Jam is cooking 8 cups of the mixture for 30 minutes at a low simmer reducing the water content. Then I squeezed 1 large Meyer Lemon from my tree into the mixture to bring the PH down. After the lemon juice was added I added 1 box of Sure-Gel. I cooked the Sure-gel for 5 more minutes stirring constantly. Once done I Jarred the mixture and set on the side to water bath.





Adding the remaining fig pulp from the 8 cup measuring cup into the dirty pot I brought this mixture up to a boil and cooked boiling, stirring frequently for 10 minutes. After that I added 1 6oz box of Jello Raspberry flavor and cooked boiling another 5 minutes. Once done this batch was jarred too.



Adding all jars to the water bath pot I simmered all the jars while they were covered with 1 inch of water for 20 minutes. After the water bath was done I let them cool on the Induction Range cooktop.




I will have to follow up with a later post after confirming a set on both batches. With such a reduced sugar batch I need to confirm the set. I hope you enjoy.