Preparation info

  • Approximately

    6 half pint

    jars of jam
    • Difficulty


Appears in

Home Canning and Preserving

Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • ½ lb. dried figs
  • ¼ cup lemon juice
  • 1 box powdered pectin
  • cups sugar


    1. Remove any stems from the dried figs and grind or chop very finely. Add water to make 3 and ½ cups. Pour into a large pan and simmer, covered, until the fruit is soft
    2. Add the lemon juice and pectin. Bring the mixture to a boil.
    3. Once the mixture has reached a hard boil, add the sugar.
    4. Follow the basic instructions and seal in sterile jars once complete.