Making a homemade fruit jam is a lot easier than you might think. On top of it being easy…fruit jams only require a few ingredients. Now grant ya…they do take time to make since you’ll be preserving them via the water bath home canning method. For this recipe you’ll need 3 lbs. of fresh figs and 2 fresh lemons. You’ll need basic home canning supplies, glass mason jars, a water bath canner and the ingredients to make the recipe listed below.
** Post contains affiliate links.
Fill up the water bath canner with water and have it simmering over low heat while you prepare the recipe. Canning is a messy job! I recommend you wear an old t-shirt or an apron and definitely use old kitchen linens! Measure out all ingredients and use the EXACT amounts that are listed. I can my fruit jams in 8 oz. glass mason jars.
Homemade Fig Jam Home Canning Recipe
4 cups finely chopped figs
1/2 cup fresh lemon juice
1/2 cup water
7 cups granulated sugar
1 pouch Certo Premium Liquid Pectin
Trim and discard stem ends from figs. Finely chop the figs into small pieces on your cutting board. Measure out 4 full cups of finely chopped pieces. Toss the chopped pieces into a large stockpot. Add in the fresh lemon juice, water and granulated sugar. Cook over medium to medium-high heat bringing the mixture to a full rolling boil, stirring constantly. Boil for 1 full minute. Stir in the liquid pectin. Bring it back up to a full rolling boil and boil for 1 full minute stirring constantly to prevent sticking. Turn off the heat. Remove the pot from the burner.
Ladle the mixture into prepared glass mason jars leaving a 1/4″ headspace. Wipe the rims clean with a cotton cloth. Add the seal and ring, adjusting it until it’s finger-tip tight. Place jars on the wire rack in the water bath canner that is simmering over low heat. Continue to fill all jars.
Lower the rack into the water. Place the lid on top. Turn up the heat bringing it to a boil. Boil for 10 minutes. Turn off the heat. Lift the rack up to the rim. Let the jars sit on the rim for 5 minutes.
Lay a cotton towel out onto your kitchen counter-top. Carefully move the hot jars onto the towel. Let them sit there undisturbed for 24 hours. Some jars may seal right away while others may take a few hours. After 24 hours any unsealed jars need to be refrigerated. Label and date all jars. Store the sealed jars in your pantry for up to 1 year.
Looking for more easy to make home canning recipes? We have over 50+ home canning recipes on the TwoClassyChics blog.