Ingredients:

  • 3 lbs fresh figs, stems removed and quartered
  • 3 cups granulated sugar
  • 1 tsp lemon zest
  • 1 box powdered fruit pectin

Instructions:

  1. Wash the figs thoroughly and pat them dry. Quarter the fruit, leaving the skins on.
  2. Combine the figs, sugar, and lemon zest in a large heavy-bottomed pot. Let the mixture sit for 15 minutes to allow the sugar to draw out the natural juices.
  3. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent scorching.
  4. Stir in the powdered fruit pectin.
  5. Reduce heat to medium-low and simmer uncovered until the mixture reaches 220°F (104°C) or passes the wrinkle test on a chilled plate.
  6. Ladle the hot jam into sterilized half-pint jars, leaving exactly 1/4-inch of headspace. Wipe the rims clean.
  7. Center the lids and screw the bands until fingertip tight.
  8. Submerge the jars in a boiling water bath, ensuring they are covered by at least 1 inch of water. Process for 10 minutes.
  9. Remove the jars and let them sit undisturbed for 24 hours to complete the sealing process.